This Pumpkin Lush is going to be your new go to Fall dessert. A cinnamon graham cracker crust is topped with a creamy layer before a luscious pumpkin layer and topped with whipped cream. This is a no bake dessert and perfect for all the holidays.
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.