Description

Pumpkin Lush is the ultimate no-bake fall dessert with luscious layers of graham cracker crust, fluffy cheesecake, spiced pumpkin pudding, and Cool Whip. This creamy, crowd-pleasing treat is easy to assemble, perfect for make-ahead holiday meals, and delivers all the cozy flavors of pumpkin pie—without the baking.

Ingredients

Scale

Crust:

2 cups graham cracker crumbs (200 g)
1 tbsp granulated sugar (13 g)
8 tbsp melted unsalted butter (113 g)

Cheesecake Layer:

16 oz cream cheese, softened (450 g)
2 cups confectioner’s sugar (240 g)
1 cup Cool Whip (240 ml)

Pumpkin Layer:

15 oz pumpkin puree (425 g) (not pumpkin pie filling)
2 tsp pumpkin spice
1 box (4 oz) instant vanilla pudding mix (113 g)
½ cup Cool Whip (120 ml)
1¼ cups half and half (300 ml)

Final Layer:

8 oz Cool Whip (225 g)
Chopped pecans, for topping

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Instructions

Make the Crust: Preheat oven to 350°F (175°C). Mix graham cracker crumbs, sugar, and butter. Press into a 9×13-inch pan. Bake 5–7 minutes. Cool completely.
Cheesecake Layer: Beat cream cheese and confectioner’s sugar until smooth. Fold in 1 cup Cool Whip. Spread over cooled crust and chill.
Pumpkin Layer: Whisk pudding mix with half and half until thick. Stir in pumpkin puree and pumpkin spice. Fold in ½ cup Cool Whip. Spread over cheesecake layer.
Top Layer: Spread remaining Cool Whip over pumpkin layer. Sprinkle with chopped pecans.
Chill: Refrigerate 1–2 hours or overnight before serving.

Notes

Let the crust cool fully to avoid melting the cheesecake layer.

Toast pecans for extra crunch and flavor.

Sub graham cracker crumbs for pecans if nut-free.

Use stabilized homemade whipped cream if not using Cool Whip.

Prep Time: 25 minutes
Cook Time: 7 minutes (crust only)
Category: Desserts
Method: No-bake (plus brief baking for crust)
Cuisine: American