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Pumpkin Lush

This Pumpkin Lush is a creamy no-bake layered dessert featuring a buttery graham cracker crust, a sweet cream cheese layer, rich pumpkin pudding, and fluffy whipped topping. Easy to prepare and perfect for Thanksgiving, potlucks, holiday parties, or any fall gathering, this make-ahead dessert is always a crowd favorite.
Print Recipe
Prep Time 20 minutes
4 hours
Total Time 4 hours 20 minutes
Course Dessert
Cuisine American
Servings 16 servings

Equipment

  • 9×13-inch baking dish
  • Large mixing bowl
  • * Medium mixing bowl
  • * Electric hand mixer or stand mixer
  • * Rubber spatula
  • * Whisk
  • Measuring cups
  • * Measuring spoons
  • Offset spatula (optional)
  • Plastic wrap or airtight cover

Ingredients
  

Graham Cracker Crust

  • 2 cups graham cracker crumbs
  • ½ cup 1 stick unsalted butter, melted

Cream Cheese Layer

  • 8 oz cream cheese softened
  • 1 cup powdered sugar
  • 16 oz whipped topping divided (such as Cool Whip)
  • Use 1 cup in the cream cheese layer
  • Reserve the remaining whipped topping for the final layer

Pumpkin Layer

  • 1 can 15 oz pumpkin puree (not pumpkin pie filling)
  • 2 packages 3.4 oz each instant vanilla or cheesecake pudding mix
  • 2 cups cold milk
  • 1 teaspoon pumpkin pie spice

Optional Toppings

  • Toffee bits
  • Mini chocolate chips

Instructions
 

  • In a medium bowl, combine the graham cracker crumbs and melted butter until the mixture resembles wet sand.
  • Press the mixture firmly into the bottom of a 9×13-inch baking dish to form an even crust. Refrigerate while preparing the filling.
  • In a large bowl, beat the softened cream cheese and powdered sugar until completely smooth.
  • Fold 1 cup of the whipped topping into the cream cheese mixture until light and fluffy.
  • Spread the cream cheese mixture evenly over the chilled crust.
  • In another bowl, whisk together the pumpkin puree, instant pudding mix, cold milk, and pumpkin pie spice for about 2 minutes, until thick.
  • Spread the pumpkin mixture evenly over the cream cheese layer.
  • Spread the remaining whipped topping evenly over the pumpkin layer, smoothing the surface with a spatula.
  • Cover and refrigerate for at least 4 hours, or overnight for the best texture.
  • Before serving, garnish with toffee bits or mini chocolate chips, if desired.
  • Cut into squares and serve chilled.

Notes

Always use room-temperature cream cheese to create a smooth, lump-free filling.
Use instant pudding mix only. Cook-and-serve pudding will not set properly.
For cleaner, more defined layers, chill each layer for about 15 minutes before adding the next.
Press the graham cracker crust firmly into the pan so it holds together when sliced.
Use 100% pumpkin puree, never pumpkin pie filling.
Wait until just before serving to add toffee bits or mini chocolate chips so they stay crisp.
For a dairy-free version, substitute vegan cream cheese, coconut whipped cream, and oat milk or full-fat coconut milk.
Store covered in the refrigerator for up to 4 days.
Freeze for up to 1 month. For the best texture, freeze without the whipped topping and add fresh whipped topping after thawing.
Keep refrigerated and do not leave at room temperature for more than 2 hours before serving.