Pumpkin Lush
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This Pumpkin Lush is going to be your new go to Fall dessert. A cinnamon graham cracker crust is topped with a creamy cheesecake layer followed by a luscious pumpkin layer and whipped topping for an easy no-bake dessert perfect for serving up after Thanksgiving dinner or any holiday gatherings.
For more delicious no-bake Thanksgiving dessert ideas try my pumpkin fluff dip recipe or no-bake apple pie. Or for easy no-bake desserts the rest of the year, give this lemon lush dessert or peanut butter lush a try.
Also known as pumpkin delight, pumpkin lasagna, or pumpkin dream dessert, this easy dessert is perfect for Thanksgiving or other Fall occasions.
Why not give the pumpkin delight recipe a try this year instead of traditional pumpkin pie? With a homemade graham cracker crust, decadent cheesecake layer, creamy pumpkin filling, and fluffy whipped topping, the no-bake dessert is bound to be the talk of your Thanksgiving table.
Ingredients for Pumpkin Lush
This section includes ingredient notes and substitution options. Get all measurements, ingredients, and instructions in the printable recipe card at the end of this post.
- Cinnamon Graham Crackers — Crush them into crumbs to combine with the butter for a delicious buttery graham cracker crust. The cinnamon version pairs perfectly with the pumpkin flavors in this recipe, but plain or honey graham crackers work well, too.
- Butter — The butter helps bind the graham cracker crumbs together and gives it a rich flavor. Don’t skimp on the butter! While I typically use unsalted butter in baked desserts, I prefer salted butter when making crusts like this. That said, either variety will work.
- Cream Cheese — Let it soften to room temperature to make mixing easier. You’ll use this to make the delicious cheesecake layer!
- Confectioners Sugar — Also known as powdered sugar. Use it to sweeten up that cream cheese.
- Whipped Topping — I use Cool Whip, but a store brand works just fine. Let it thaw first. You’ll add half to the cheesecake layer to lighten it up and reserve the other half for the top of the dessert.
- Evaporated Milk — Combine it with the instant pudding mix, pumpkin, and pumpkin spice for a rich, creamy pudding layer. Evaporated milk is thicker and creamier than whole milk and will help the pudding layer set up a little more firmly.
- Pumpkin Puree — Pumpkin flavor is the star of the show! Make sure you’re using pure pumpkin puree and not pumpkin pie filling.
- Instant Vanilla Pudding Mix — This helps thicken the pumpkin layer and adds some vanilla flavor. Read the box carefully to make sure it’s instant. The dessert won’t set up properly if it’s not instant pudding mix. You could also make this no bake pumpkin dessert with other flavors of pudding such as chocolate or butterscotch.
- Pumpkin Pie Spice — To give it that distinctive pumpkin pie flavor.
Equipment Needed
To make this pumpkin cream cheese layered dessert, you’ll need the following tools and supplies from your kitchen:
- measuring cups and spoons
- electric hand mixer or stand mixer
- mixing bowls
- food processor (or baggie and rolling pin)
- 9×9 baking dish
- rubber spatula
- offset spatula
How to Make a No-Bake Pumpkin Lush Cake
This section shows you how to make the recipe with step-by-step photos and instructions. For the full printable recipe, see the recipe card below.
- Graham cracker crust: Combine the graham cracker crumbs and melted butter. Press the buttery crumb mixture firmly into the bottom of the pan.
- Cream cheese layer: Beat together the cream cheese and confectioners sugar. Gently fold in half of the whipped topping. Spread the cream cheese mixture on top of the crust.
- Creamy pumpkin layer: Add the evaporated milk, pumpkin puree, instant pudding mix, and pumpkin spice to a medium bowl. Mix to combine. Spread the pumpkin mixture over the cream cheese layer.
- Whipped topping: Top with remaining whipped topping and chill for at least 4 hours before serving. Sprinkle with additional crushed graham crackers before serving, if desired.
Storage and Freezing
Refrigerator: Store leftover pumpkin lush in the fridge for up to 3 days. Cover it tightly with plastic wrap to keep it fresh.
Freezer: To freeze, wrap tightly with plastic wrap and then with aluminum foil. Freeze for up to 1 month. Thaw in the refrigerator at least 12-24 hours before serving. Make sure the container you’re storing it in is freezer safe.
Tips and Tricks for Pumpkin Lush Dessert
- Graham cracker crumbs can be made using a food processor, the pulse function on your blender, or a zip-top baggie and a rolling pin.
- Use an offset spatula to spread the ingredients into smooth, even layers.
- For a perfect crust, use an offset spatula or the bottom of a glass to press the crumbs firmly into the bottom of the baking pan.
- Although a 4-hour chill will do, chilling overnight really gives your no bake pumpkin lush dessert overnight for the best taste and texture.
- For clean slices, use a sharp knife and cut the layered pumpkin dessert when it is well-chilled. Wipe the knife clean after each slice.
Additions and Variations
Add toppings. Add some texture and flavor with toppings like crushed nuts (pecans or walnuts), toffee bits, mini chocolate chips, a dusting of cinnamon sugar, or a drizzle of caramel sauce or hot fudge.
Try a different crust. Instead of a graham cracker crust, make a cookie crust using gingersnaps, shortbread cookies, or Oreos.
Swap out pudding flavors. Not a fan of vanilla pudding? Substitute butterscotch pudding or chocolate pudding instead.
Pumpkin Lush Recipe FAQ
A lush is a layered dessert that is usually made with a graham cracker or cookie crumb crust and layers of no-bake cheesecake, pudding, and whipped cream or cool whip. They are made in many different flavor variations.
I don’t recommend it since pumpkin pie filling will make it overly sweet. When combined with the pudding, whipped topping, and the cheesecake layer, this pumpkin lush recipe has just the right amount of sweetness.
No, this is a no-bake dessert. The crust will set up just fine without baking. If you’re worried, though, you can put the prepared crust in the freezer for about 30 minutes before making the rest of the dessert.
No, it won’t set up like it should if you’re using cook-and-serve pudding. Use instant pudding mix.
Four hours is the minimum, but I recommend letting it chill overnight so all the layers set up nicely and the flavors have time to meld together.
More Pumpkin Dessert Recipes
Pumpkin lovers, if you want pumpkin everything once the first leaves begin to fall, you have to try some of my other pumpkin desserts.
- Pumpkin Crisp with Cake Mix — Warm fall flavors that pair perfectly with a big scoop of vanilla ice cream.
- Pumpkin Cake Roll with Cream Cheese Filling — It just isn’t Thanksgiving without a pumpkin roll. That luscious cream cheese filling is the stuff dreams are made of!
- Chocolate Chip Pumpkin Bread — I love this for breakfast along with some apple butter or cinnamon butter.
- 2 Ingredient Pumpkin Spice Cake — Moist, delicious, and couldn’t be easier to make.
Pumpkin Lush
Ingredients
- 1 ½ cups cinnamon graham crackers crushed
- 6 Tablespoons butter melted
- 8 ounces cream cheese softened
- 1 cup confectioners sugar
- 8 ounces whipped topping thawed and divided
- 12 ounces evaporated milk
- 15 ounces pumpkin puree
- 5.1 ounces instant vanilla pudding mix
- 1 teaspoon pumpkin pie spice
Instructions
- In a medium bowl, combine the graham cracker crumbs with the melted butter and press evenly into the bottom of a 9 inch square baking dish.
- In a large bowl, use a hand mixer or stand mixer to beat the cream cheese and confectioners sugar until smooth and combined. Gently fold in 1 cup of the whipped topping. Spread the cream cheese mixture onto the crust in an even layer. Set aside.
- In a medium bowl, beat to combine the evaporated milk, pumpkin puree, instant pudding mix, and pumpkin spice. Spread the pumpkin mixture carefully over the cream cheese layer.
- Top the creamy pumpkin layer with the remaining whipped topping.
- Refrigerate for 4 at least hours before serving (I like to let it chill overnight). Sprinkle with crushed graham crackers before slicing and serving, if desired.
Notes
- Store covered in the refrigerator for up to 3 days.
- You can also use regular graham crackers, gingersnaps, or Oreos for the crust.
- Try enjoying this dessert frozen— just let it thaw for 30 minutes before serving.
Nutrition
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