Pumpkin Lush
This post may contain affiliate links, read our disclosure policy.
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.
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
Video
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.2 cups graham cracker 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.1 Tablespoon granulated sugar, 8 Tablespoons unsalted butter
- While the crust is cooking make the cheesecake layer.
- In a stand mixer mix cream cheese and powdered sugar until combined.16 ounces cream cheese, 2 cups confectioner’s sugar
- Gently mix in whipped topping.1 cup 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.1 1/4 cup half and half, 4 ounces instant vanilla pudding
- Add pumpkin and pumpkin pie spice and mix until combined.15 ounces can pumpkin puree, 2 teaspoons pumpkin spice
- Gently fold in 1/2 cup cool whip.1/2 cup Cool Whip
- Spread on top of the child cheesecake layer.
- Finally, add 8 oz. of Cool Whip. Sprinkle with chopped nuts.8 ounces Cool Whip, pecans
- Refrigerate 1-2 hours.
Nutrition
Did You Make This Recipe?
Don’t forget to share it with me on @thebalancingmom and follow on Tiktok @balancingmotherhood and Pinterest @thebalancingmom for more!
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”!
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?
Do you use instant pudding
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?
I would make a crust that doesn’t need to be baked if you are doing individual cups, then place the layers.
Would it work to freeze this cake and thaw for a later date?
It’s possible it will work, but we haven’t actually tested freezing it.
Can 2 % milk be used instead of half and half and if so how much ?
Lushes is the word. ♥♥♥
No, I would not anything less than half and half. Two percent milk won’t thicken as necessary for this dessert.
Recipe doesn’t say to use instant pudding or the cooked ??
use instant pudding. I’ll update the recipe.
Wonderful, creature texture,flavors not overwhelming , light and fluffy, easy to make
Sounds delicious
Can you use heavy whipping cream, instead of half-and-half?
Heavy whipping cream will have a different, thicker result. We haven’t tested this with heavy whipping cream so proceed with caution.
Can you freeze this recipe?
It refrigerates well for several days, but we don’t recommend freezing it.
My pumpkin layer was runny. I used half and half and instant pudding. It never thickened. Ugh. Other than that and figuring out what to do it tastes delicious.
I only changed one thing, I decided to use ginger snap cookies for my crust instead of graham crackers. The recipe was great, I had family and friends over for game night and wanted to do something different from my typical dessert recipes. I’ll definitely make this again!
Gingersnaps would taste great as a crust.
I haven’t made this yet but I’m excited to try it! It sounds delicious!!
I’m wondering if I can replace the cool whip with whipped cream?
You need to use a stabilized whipped cream so that it will hold up. Here’s our recipe: https://balancingmotherhood.com/how-to-stabilize-whipped-cream/
I’m going to make this using crushed Biscoff cookies for the crust and also a large box (5.1 oz) pudding mix since there isn’t any 4 oz. boxes that I’ve ever seen.
I forgot the (regular) instant pudding (shopping) but have zero sugar nstant pudding. Will that work?