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Pumpkin Lush
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Pumpkin Lush

Prep Time20 minutes
Cook Time2 hours 5 minutes
Total Time2 hours 25 minutes
Course: Dessert
Cuisine: American
Keyword: pumpkin lush, no-bake pumpkin dessert, Thanksgiving dessert, layered pumpkin dessert
Calories: 431kcal

Ingredients

  • For the Crust:
  • 2 cups graham cracker crumbs
  • 1 tablespoon granulated sugar
  • 8 tablespoons unsalted butter melted
  • For the Cheesecake Layer:
  • 16 ounces 2 blocks cream cheese, softened
  • 2 cups confectioner’s sugar
  • 1 cup whipped topping Cool Whip
  • For the Pumpkin Layer:
  • 15 ounces pumpkin puree not pumpkin pie filling
  • 2 teaspoons pumpkin spice
  • 4 ounces 1 box instant vanilla pudding mix
  • 1 1/4 cups half and half
  • 1/2 cup whipped topping Cool Whip
  • For the Final Layer:
  • 8 ounces whipped topping Cool Whip
  • Chopped pecans for garnish

Instructions

  • Make the Crust:
    Preheat oven to 350°F and spray a 9×13-inch baking pan with cooking spray.
    In a medium bowl, mix graham cracker crumbs, sugar, and melted butter until combined.
    Press the mixture evenly into the bottom of the prepared baking dish.
    Bake for 5-7 minutes, then remove from the oven and let cool completely.
    Make the Cheesecake Layer:
    In a stand mixer or large bowl, beat cream cheese and powdered sugar until smooth.
    Gently fold in 1 cup of whipped topping until combined.
    Spread the mixture evenly over the cooled crust.
    Place in the refrigerator while preparing the pumpkin layer.
    Make the Pumpkin Layer:
    In a medium bowl, whisk together half and half and vanilla pudding mix until thickened.
    Add pumpkin puree and pumpkin spice, mixing until fully combined.
    Gently fold in 1/2 cup of whipped topping.
    Spread the pumpkin mixture over the chilled cheesecake layer.
    Final Layer & Chill:
    Spread the remaining 8 ounces of whipped topping evenly over the pumpkin layer.
    Sprinkle with chopped pecans.
    Refrigerate for at least 1-2 hours before serving.

Notes

Make Ahead: This dessert can be made a day in advance and stored in the fridge until ready to serve.
Nut-Free Option: Skip the pecans or substitute with crushed graham crackers for a crunchy topping.
Storage: Store leftovers covered in the refrigerator for up to 3 days.