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–+ servings
a large square piece of pumpkin lush, a layered lasagna style dessert topped with crushed pecans and caramel. The slice is on a white plate, and a fork is reaching toward it. A bite has been taken from one corner.
5 from 23 votes

Pumpkin Lush

Layers of graham cracker crust, silky cream cheese, spiced pumpkin pudding, and whipped topping make up this easy Pumpkin Lush Dessert.
Author Diana
Servings 12 servings
Prep Time 20 minutes
Chilling Time 4 hours
Total Time 4 hours 20 minutes

Equipment

Ingredients

For the Crust:

  • 2 cups graham cracker crumbs
  • 1 tablespoon granulated sugar
  • 8 tablespoons unsalted butter melted

For the Cheesecake Layer:

For the Pumpkin Layer:

  • 1 cup half and half
  • 1 4-ounce box vanilla pudding
  • 1 15-ounce can pumpkin puree
  • 1 teaspoon pumpkin pie spice
  • ½ cup whipped topping (Cool Whip)

For the Topping:

  • 2 cups whipped topping (Cool Whip)
  • ½ cup pecans chopped
  • caramel sauce to drizzle

Instructions

  • In a bowl, combine the crust ingredients and mix until the graham crumbs are moistened.
  • Spray a 9x13 inch pan with cooking spray, then press the graham crumbs into the bottom of the pan. Use the bottom of a measuring cup to pack the crust down firmly and evenly. Set aside.
  • To make the cheesecake layer, in a bowl combine the cream cheese with powdered sugar and vanilla extract, and beat with an electric mixer (or in a stand mixer) until well combined and creamy. Fold in the whipped topping.
  • Spread the mixture on the graham cracker crust. Smooth out using a spatula, and chill in the fridge as you make the rest of the layers.
  • In a separate bowl, combine vanilla pudding mix with half and half and mix until the mixture has thickened. Add the pumpkin puree and spice and mix until well combined.
  • Then fold in the whipped topping. Spread the pumpkin mixture on top of the cheesecake layer.
  • Spread 2 cups of whipped topping over the pumpkin layer, and chill for at least 3 hours to set.
  • Just before serving, sprinkle the top of the pumpkin lush with chopped pecans and drizzle with caramel sauce.

Notes

  • Whipped topping is in all three layers of this dessert! You'll need 3 cups, which is equal to an 8-ounce container. 
  • To get very clean slices, partially freeze the dessert by placing it in the freezer for 30-60 minutes before serving. 
  • You can leave the pecans out to make this dessert nut-free. You can top pumpkin lush with mini chocolate chips, toffee bits, or crushed graham crackers instead.
  • To Store: Keep covered in the refrigerator and enjoy within 5 days. 

Nutrition

Calories: 296kcal | Carbohydrates: 38g | Protein: 3g | Fat: 16g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.3g | Cholesterol: 30mg | Sodium: 121mg | Potassium: 95mg | Fiber: 1g | Sugar: 28g | Vitamin A: 356IU | Vitamin C: 0.3mg | Calcium: 60mg | Iron: 1mg
Find it online: https://littlesunnykitchen.com/pumpkin-lush/