Pumpkin Lush
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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?
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that should work fine
This is my second year making this and it has gotten nothing but rave reviews. Even my overly critical bro-in-law loves it. It’s always considered a high five win when he can’t pick it apart. In fact, this was a double high five! ✋🏽✋🏽 Definitely going to be a regular dessert for our Thanksgiving spread.
Thanks for sharing! It’s one of our most popular recipes because of reviews like this!
Do you think making it the night before will make it soggy or would it be fine?
It will be fine making it a day ahead.
I followed the recipe exactly but, the pumpkin layer didn’t set up like I thought it would. Is it supposed to be mush or, did I do something wrong? I was thinking of freezing it and, making it a frozen treat.
Whataya think? 🤔🙃¡
I’d need to know more to determine why it didn’t set up properly. It’s a soft, layered dessert so it’s not a stiff layer, but I wouldn’t call it mush. It definitely needs to be refrigerated for at least 4 hours, or overnight.
Can i use milk instead of half and half in the pumpkin lush dessert ?
Is this a recipe that can be made earlier and put in freezer
No, I don’t recommend freezing this recipe.
I can’t find 4oz boxes of insta t pudding. Only 3.4 oz. Will that be enough?
Yes, it can still work. Since your pudding mix is a little smaller than the 4 ounce box the recipe calls for, just reduce the half and half slightly. Using about 1 cup to 1 1/8 cups will help the pudding thicken the same way. Just make sure the pudding is thick before you layer it in the pan. If it’s too thin it won’t hold up in the dessert. Everything else stays the same, and it should set up beautifully.