This no-bake pumpkin lush is the ultimate fall dessert. It’s creamy, crunchy, and packed with cozy pumpkin spice flavor.
It's a dreamy layered dessert that feels like a mix between cheesecake and pumpkin pie, but with way less effort. With its buttery cinnamon graham cracker crust, fluffy cream cheese layer, spiced pumpkin filling, and whipped topping, this pumpkin lush recipe is the kind of easy, crowd-pleasing treat that disappears fast at every gathering.
Why You'll Love This Pumpkin Lush Recipe
- No-bake perfection: Skip the oven! This dessert chills its way to greatness.
- Layered deliciousness: Each bite is creamy, crunchy, and full of fall flavor.
- Easy to make ahead: Chill it in advance for stress-free entertaining.
- Perfect for holidays: A pumpkin lush dessert that fits right in with Thanksgiving and Christmas menus.
Ingredients (with Notes)
- Cinnamon graham crackers: Add warm spice and crunch. (Honey grahams work too!)
- Salted butter: Adds flavor and helps the crust set.
- Full-fat cream cheese: Gives that rich cheesecake-like base.
- Powdered sugar: Sweetens the creamy layer.
- Vanilla extract: A little goes a long way.
- Whipped topping: Light, fluffy, and so easy.
- Whole milk: Helps blend the pudding layer - any milk works.
- Instant cheesecake pudding mix: Be sure to grab instant, not cook-and-serve. (You’ll want to use 5.1 ounces of pudding mix, so to get the 5.1 ounces, you’ll want to grab two of the 3.4 ounce boxes and use one box and half of the second box to achieve the 5.1 ounces. Or you can use a 5.1 ounce box of vanilla pudding mix instead.)
- Pumpkin puree: Just pure pumpkin (not pumpkin pie filling).
- Pumpkin pie spice: For that classic fall warmth.
- Chopped pecans: Add crunch and a nutty finish.
Instructions
- Prepare your dish: Spray a 9×9-inch baking dish with cooking spray and set aside.
- Crush graham crackers: Use a food processor until you have fine crumbs.
- Make the crust: Combine crumbs with melted butter and press into your dish. Freeze while making the filling.
- Cream cheese layer: Beat cream cheese, powdered sugar, and vanilla until smooth.
- Fold in whipped topping: Add one container and gently fold to keep it light. Spread over crust and freeze briefly.
- Pumpkin layer: Whisk milk and pudding mix until smooth. Add pumpkin puree and pie spice, then spread over the cream cheese layer. Chill for at least 2 hours.
- Top it off: Spread with the remaining whipped topping and sprinkle with pecans before serving.
Tips & Notes
- Want extra crunch? Mix chopped pecans into the pumpkin layer.
- Caramel drizzle on top adds a beautiful touch of sweetness.
- Butterscotch pudding gives a fun twist for a pumpkin lush cake vibe.
FAQs
What does pumpkin lush taste like?
It's like a cross between pumpkin pie and cheesecake - sweet, spiced, and creamy with a buttery, crunchy crust.
How long is pumpkin lush good for?
Wrap tightly in plastic wrap or transfer to an airtight container. Keep refrigerated for up to 4 days.
Storage
- Refrigerator: Store covered for 3-4 days.
Serving Suggestions
- Serve chilled with a drizzle of caramel or dusting of cinnamon.
- Add a dollop of whipped cream and extra chopped pecans for a pretty finish.
- Pair with hot coffee, spiced cider, or your favorite fall beverage.
More Pumpkin Recipes
Whether you call it pumpkin lush, pumpkin lush dessert, or even pumpkin lush cake, this no-bake beauty is a fall must-make. It's simple, impressive, and irresistibly creamy. If you’re a pumpkin love like me, you’ll also love these pumpkin recipes:
Recipe
Pumpkin Lush
A creamy, no-bake pumpkin lush dessert with layers of cheesecake, pumpkin, and whipped topping over a buttery cinnamon graham cracker crust that's perfect for fall.
Video
Ingredients
- 18 sheets cinnamon graham crackers
- ½ cup salted butter melted
- 16 ounce full-fat cream cheese (2- 8 ounce blocks) softened
- 2 ¼ cups powder sugar
- 1 teaspoon vanilla extract
- 2 – 8-ounce tubs whipped topping such as Cool Whip
- 2 cups whole milk
- 5.1 ounces instant cheesecake pudding mix unprepared (This will be 1½ boxes of the 3.4 ounce boxes. Or you can use a 5.1 ounce box of vanilla pudding mix.)
- 15 ounce can pumpkin puree (not pie filling)
- 2 teaspoons pumpkin pie spice
- 1 cup chopped pecans
Instructions
- Prepare your baking dish. Spray a 9×9, high-sided baking dish with cooking spray and set aside.
- Crush the graham crackers. In a food processor, pulverize the Graham crackers until they reach a coarse crumb.
- Make the crust. In a large bowl, combine the graham cracker crumbs with the melted butter until the mixture resembles wet sand. Press firmly into the bottom of your prepared baking dish and place in the freezer to set while you prepare the filling.
- Make the cream cheese layer. In a large bowl, combine the cream cheese, powdered sugar, and vanilla with an electric hand mixer until very smooth.
- Fold in whipped topping. Use a spatula to fold 1 (8-ounce) container of whipped topping, starting from the bottom and swooping up and over the top until completely combined. Spread the cream cheese mixture over the graham cracker crust and pop it back into the freezer until you're ready for the next layer.
- Mix the pumpkin layer. In a large bowl, using a hand or stand mixer, combine the whole milk and cheesecake pudding mix. Then add the pumpkin puree and pie spice. Blend until well incorporated.
- Spread the mixture over the cream cheese layer and place it in your refrigerator to chill for at least 2 hours.
- Cover with whipped topping. Spread the top with the whipped topping and garnish with pecans. Serve chilled.
Notes
You can freeze this and make ahead of time, just leave off the pecans, wrap well, and freeze up to 1 month. Thaw in the fridge for 2 hours before serving.
Nutrition
Serving: 1slice | Calories: 502kcal | Carbohydrates: 63g | Protein: 6g | Fat: 27g | Saturated Fat: 10g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 10g | Trans Fat: 0.5g | Cholesterol: 38mg | Sodium: 326mg | Potassium: 212mg | Fiber: 2g | Sugar: 44g | Vitamin A: 486IU | Vitamin C: 0.3mg | Calcium: 117mg | Iron: 2mg
Nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content will vary with brands used, measuring methods, portion sizes and more.
Tried this recipe?Let us know how it was!
gina says
Not sure what went wrong, I followed the recipe to a T. It was all fine until I took it from the freezer and thawed in the refrigerator, but when serving it was so loose that it became more of a pudding and looked nothing like your photo.
It was still tasty just wish it had set up like yours. I did use instant pudding and pumpkin puree.
Jessica says
Hi Gina! Did it look more like it did in my video by chance? The photos are showing the lush a lot more cold than the lush in the video. Also, I just wanted to make sure you used about 5 ounce of pudding mix, instead of the 3.4 ounce box?
Sierra says
Hi there how many servings does this make? Also is there an easy substitute for instant pudding mix? It’s really expensive where I live. Thank you!
Jessica says
Hi Sierra! This will make about 9 smaller servings, or fewer larger servings. I hope that helps! As for the pudding mix, do you have cheesecake filling available in your stores? That may be a good substitute! (But you won’t use the whole container since that would be too much.)
Shelley keen says
Looks Amazing can’t wait to try it.
Jessica says
Thank you Shelley! I hope you love it too!
Linda says
Ty for the recipe loved it and so did everyone else
Jessica says
That’s so wonderful to hear, and I’m so glad. Thank you, Linda!
Kaitlin says
Quick Question! The recipe calls for 5.1oz Instant Cheesecake Pudding mix. I have only ever seen the 3.4 Oz box in stores and Amazon. In the video, it also only shows using the 3.4oz pudding box. Should it be the 3.4oz and not 5.1oz? I plan to make for Thanksgiving so I just wanted to double check! Thank you!
Jessica says
Hi Kaitlin! When I can’t find the 5.1 ounce instant cheesecake pudding, I grab two boxes of pudding mix and use about 2 ounces out of the second one! I hope that helps!
Denise says
I thought you usually bake the graham cracker crust
Jessica says
Hi Denise! Well I suppose you can if you want to!
Kaitlin says
Thank you! Out of curiosity, where do you normally find a 5.1 box of instant cheesecake pudding mix? I have searched everywhere online & AI says it is only sold in 3.4oz. I have no problem finding 5.1oz Vanilla instant pudding mix. Using your two box method works fine, but was just curious 🙂
Jessica says
Hi Kaitlin! I couldn’t find it at my Walmart (which is where I normally shop) but my recipe tester said she found it at her Walmart but she doesn’t see it there now… so I’ve updated the recipe to suggest one and half boxes of cheesecake pudding mix, or one, 5.1 ounce box of vanilla pudding mix since this may not be a thing! 🙂 Thanks for asking and clarifying!
Kaitlin says
Okay! Thank you so much for looking into this 🙂 I look forward to trying it this week!
Jessica says
You’re so welcome! Happy Thanksgiving!
Billie says
Hi I found only 1 ounce boxes how many do I need to use to equal your amount.? Looks absolutely delicious!! Can’t wait to try!!
Jessica says
Hi Billie! You need about 5 ounces of the pudding! I hope that helps and enjoy!