Pumpkin lush is an easy dessert with layers of cream cheese and whipped topping with a creamy pumpkin layer in between all on top of a homemade graham cracker crust.
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Pumpkin Lush
This no bake dessert will quickly become one of your favorites for Thanksgiving or Christmas. It’s a perfect fall treat and it’s like eating a creamy pumpkin pie.
Our family absolutely loves this pumpkin dessert – almost more than the traditional pumpkin pie. The delicious pumpkin flavor comes through in this creamy, fluffy dessert.
You also need to try our similar recipes like our amazing lemon lush dessert.
What are Lush Desserts?
Desserts that are layered with pudding, cream cheese, or whipped topping are often called lush desserts. They are always in fluffy and creamy layers and often use a whipped topping. You can make lush desserts with so many flavors and layer combinations. And, they are a favorite not only because they are delicious, but they are no bake which make them super easy to make.
This dessert can is sometimes called pumpkin delight or pumpkin lasagna.
Ingredients
For the Crust:
- 2 cups graham cracker crumbs
- 1 Tablespoon granulated sugar
- 8 Tablespoons unsalted butter, melted
For the Cheesecake Layer:
- 16 ounces cream cheese, softened (two blocks)
- 2 cups confectioners sugar
- 1 cup whipped topping (Cool Whip)
For the Pumpkin Layer:
- 1, 15-oz can pumpkin puree (not pumpkin pie filling)
- 2 teaspoons pumpkin spice
- 1 box instant vanilla pudding mix, 4 oz
- 1/2 cup Cool Whip
- 1 1/4 cup half and half
Final layer:
- 8 ounces Cool Whip
- Pecans, chopped
How to Make Pumpkin Lush
- Preheat oven to 350 degrees F. Spray a 9×13 pan with cooking spray. Set aside.
- Make the crust:
- Pulse graham crackers in food processor to make crumbs.
- In a medium-sized mixing bowl combine graham cracker crumbs, sugar and melted butter. Spread graham cracker mixture on the bottom of the baking pan and flatten with the bottom of glass to form a crust. Bake for 5-7 minutes. Remove from oven and let cool.
First layer: Cream Cheese Layer:
- While the crust is cooking make the cheesecake layer.
- In a stand mixer mix cream cheese and powdered sugar until combined.
- Gently mix in whipped topping.
- Carefully spread the cheesecake mixture on top of the cooled crust.
- Set in refrigerator while you make the pumpkin layer.
Make the Pumpkin Layer:
- In medium-sized mixing bowl combine half and half and instant vanilla pudding. Mix until it thickens.
- Add pumpkin and pumpkin pie spice and mix until combined.
- Gently fold in 1/2 cup Cool Whip, scraping the sides of the bowl to make sure it’s all combined.
- Spread on top of the cheesecake layer.
- Finally, add 8 ounces of Cool Whip. Sprinkle with chopped nuts.
- Refrigerate 1-2 hours.
Cut the pumpkin lush bars with a sharp knife.
Alternatives
- Change the crust – you can make a buttery pecan crust or a shortbread crust.
- toffee bits – add toffee bits to the top of the dessert for an added crunch
- pecans – add chopped pecans to the top
- miniature chocolate chips – sprinkle on top
- sprinkles – orange and black sprinkles, or brown and orange for fall
This pumpkin dessert recipe can be ahead so you can concentrate on Thanksgiving dinner. It’s perfect for pumpkin lovers and is a real crowd pleaser. Don’t expect any leftovers!
You might also like our easy pumpkin cheesecake dip! And if you’re looking for a great, pumpkin breakfast idea try our pumpkin french toast casserole.
Want More Pumpkin Recipes?
- Pumpkin Dump Cake
- Pumpkin Sheet Cake
- Pumpkin Cupcakes with Cinnamon Frosting
- Pumpkin Spice Donuts
- Iced Pumpkin Spice Latte
More Favorite’s From Balancing Motherhood
Pumpkin Lush
Ingredients
Crust:
- 2 cups graham cracker crumbs
- 1 Tablespoon granulated sugar
- 8 Tablespoons unsalted butter melted
Cheesecake Layer:
- 16 ounces cream cheese softened (two blocks)
- 2 cups confectioner’s sugar
- 1 cup whipped topping Cool Whip
Pumpkin Layer:
- 15 ounces can pumpkin puree not pumpkin pie filling, 1 can
- 2 teaspoons pumpkin spice
- 4 ounces instant vanilla pudding 1 box
- 1/2 cup Cool Whip
- 1 1/4 cup half and half
Final Layer:
- 8 ounces Cool Whip
- pecans chopped
Instructions
- Preheat oven to 350 degrees F. Spray a 9×13 pan with cooking spray. Set aside.
- Make the crust:
- Pulse graham crackers in food processor to make crumbs.
- In a medium-sized mixing bowl combine graham cracker crumbs, sugar and melted butter. Spread graham cracker mixture on the bottom of the baking pan and flatten with the bottom of glass to form a crust. Bake for 5-7 minutes. Remove from oven and let cool.
- While the crust is cooking make the cheesecake layer.
- In a stand mixer mix cream cheese and powdered sugar until combined.
- Gently mix in whipped topping.
- Carefully spread the cheesecake mixture on top of the crust.
- Set in refrigerator while you make the pumpkin layer.
- Make the pumpkin layer.
- In medium-sized mixing bowl combine half and half and vanilla pudding. Mix until it thickens.
- Add pumpkin and pumpkin pie spice and mix until combined.
- Gently fold in 1/2 cup cool whip.
- Spread on top of the child cheesecake layer.
- Finally, add 8 oz. of Cool Whip. Sprinkle with chopped nuts.
- Refrigerate 1-2 hours.
Nutrition
Did You Make This Recipe?
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Comments & Reviews
Michele says
I’m making this today to take for the family thanksgiving dinner tomorrow.
Looking forward to tasting and enjoying with them all.
“Happy Thanksgiving Everyone”!
Sachiko says
I made this for our Thanksgiving dinner ahead of time and refrigerated over night but the whole thing was runny… the layers didn’t look anything like the picture! I made exactly according to the recipe. What can make the difference?
Joy Naprstek says
Do you use instant pudding
Cindy says
I would like to make these in individual cups for a church event. After I bake the crust do you think it would work to layer in cups?
Alicia says
I would make a crust that doesn’t need to be baked if you are doing individual cups, then place the layers.
Leanne says
Would it work to freeze this cake and thaw for a later date?
Alicia says
It’s possible it will work, but we haven’t actually tested freezing it.
Marcy says
Can 2 % milk be used instead of half and half and if so how much ?
Janice says
Lushes is the word. ♥♥♥
Alicia says
No, I would not anything less than half and half. Two percent milk won’t thicken as necessary for this dessert.
Audrey Martin says
Recipe doesn’t say to use instant pudding or the cooked ??
Alicia says
use instant pudding. I’ll update the recipe.
Lenore says
Wonderful, creature texture,flavors not overwhelming , light and fluffy, easy to make
Patricia prouty says
Sounds delicious