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.
Table of Contents
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
Janice Duvall says
The Pumpkin Lush looks wonderful.. I will truly have to try this recipe.
Marilyn says
Why not pumpkin can pie filling?
Crystal says
The recipe calls for 4 oz vanilla pudding mix. Jello instant pudding only comes in 3.4 or 5.1 oz boxes. Which size is the correct one?
Alicia at BalancingMotherhood.com says
The pumpkin pie filling has added ingredients, including sugar that will make it too sweet.
Alicia at BalancingMotherhood.com says
Can’t wait for you to try it.
Alicia at BalancingMotherhood.com says
Use the 3.4
Cassie says
Im a huge pumpkin lover and may be a pumpkin snob. But i really did not like this, its way to much whip cream in this recipe and the pumpkin mixture was very bland.
Alicia at BalancingMotherhood.com says
I’m so sorry you were disappointed.
Alicia at BalancingMotherhood.com says
The recipe calls for pumpkin puree, not pumpkin pie filling for the very reason you mention.
Alicia at BalancingMotherhood.com says
Pumpkin pie filling has sugar and other added ingredients that make it too sweet.
Alicia at BalancingMotherhood.com says
Thank you!
Michelle says
Do you make the pudding as directed on box and then mix with 1/2&1/2 or do you just add the pudding powder to the 1/2&1/2?
Julie says
Dry pudding mix with 1/2&1/2
Robbin Finnicum says
Making it now! Turning out great so far.
Tori miller says
Do I HAVE TO use instant pudding mix?
Alysha says
Can you use whole milk or heavy whipping cream in place of half n half?
Alicia at BalancingMotherhood.com says
The recipe won’t be the same without the pudding in this layer.
Alicia at BalancingMotherhood.com says
Just mix the pudding powder with the half and half.
Kelly Brubaker says
This was easy to make and SO delicious!! How long can it be stored sagely in the refrigerator?
Diane Barbella says
You said 16 oz. Cream cheese. , 2. Meaning 2 16 0z or 2 8 oz. ?
Alicia at BalancingMotherhood.com says
2, 8 ounce blocks. 16 ounces total
Kristy says
I’m gonna try this but I hate cool whip so I’m gonna make my own whip cream .
Crystal says
I followed this recipe to a T yesterday and it still hasn’t firmed up. I put it in the freezer, and have a dinner to attend to, I hope it firms up by this evening.
Any ideas on what you think may cause this?
Hannah says
Easy to make. Making this for the first time!!!