There are desserts that simply taste like fall… and then there’s Pumpkin Lush—a no-bake, layered dream that captures everything cozy, creamy, and irresistible about the season in one spoonful. If you’re craving a dessert that delivers the warm spices of pumpkin pie without turning on your oven, you’re in the right place.

This recipe is made for busy home cooks who want something impressive but effortless—perfect for Thanksgiving, potlucks, or those crisp autumn evenings when you want something comforting yet light, decadent yet simple, festive yet foolproof.

Pumpkin lush is special because it combines the nostalgic flavors of pumpkin pie with the creamy decadence of a layered pudding dessert. It’s chilled, silky, lightly spiced, and beautifully balanced with a buttery cookie crust. One bite and you’ll understand why this dessert always disappears first from the dessert table.

WHAT MAKES THIS RECIPE GREAT

No-bake & stress-free: You’ll create a show-stopping dessert without ever touching the oven.
Ultra-creamy layers: Buttery crust, velvety cream cheese, silky pumpkin pudding—pure joy in every bite.
Perfect for gatherings: Feeds a crowd, slices beautifully, and tastes even better the next day.
Customizable: Swap cookies, adjust sweetness, or add crunchy toppings—endless options!
Kid-approved: Mild spice, soft texture, and that sweet pumpkin flavor everyone loves.
Canadian & American fall classic: Uses familiar pantry ingredients with cozy autumn spices.

INGREDIENT BREAKDOWN (DETAILED)

For the Crust

Graham cracker crumbs (or digestive biscuits): The classic buttery base. You can substitute ginger snaps for a spicier, more aromatic crust.
Melted butter: Binds the crumbs and adds richness. Salted or unsalted both work—use what you have.

Cream Cheese Layer

Cream cheese: Softened cream cheese creates a tangy, rich middle layer that balances sweetness. Greek yogurt can work in a pinch, though it won’t set as firmly.
Powdered sugar: Sweetens without grit.
Whipped topping (or homemade whipped cream): Lightens the layer so it spreads beautifully.

Pumpkin Layer

Pumpkin purée: Use 100% pure pumpkin, not pumpkin pie filling. The flavor should be earthy, rich, and slightly sweet.
Instant vanilla pudding mix: Gives structure and a silky mousse-like texture.
Cold milk: Activates the pudding mixture—whole milk yields the creamiest results.
Pumpkin pie spice: Warm and aromatic, with cinnamon, ginger, nutmeg, and cloves. Adjust to taste.
Brown sugar: Adds depth and caramel notes.

Topping

Whipped topping: Creates a soft, cloud-like finish.
Chopped pecans or crushed cookies (optional): Adds a lovely crunchy contrast.

STEP-BY-STEP INSTRUCTIONS (STORY STYLE)

Imagine we’re in the kitchen together—aprons on, whisk in hand. Let’s build this lush, layered dessert step-by-step.

1. Make the Crust

Start by mixing your graham crumbs and melted butter in a bowl. It should look like damp sand—packable but not wet. Press it firmly into the bottom of a 9×13-inch pan. Use the flat bottom of a glass to level it out.
Tip: Press well around the edges; loose crumbs there can make slicing messy.
Chill the crust for 10–15 minutes while we build the next layer.

2. Prepare the Cream Cheese Layer

In a large bowl, whip the softened cream cheese until completely smooth—no lumps allowed. Add powdered sugar and beat again until fluffy. Fold in the whipped topping gently, keeping as much air as possible for that light, mousse-like texture.
Spread this layer evenly over the chilled crust. Work slowly so you don’t pull up crumbs.

3. Make the Pumpkin Layer

Whisk together the pudding mix and cold milk until it thickens. Add pumpkin purée, brown sugar, and pumpkin pie spice. Taste it—this is your flavor moment. Want more spice? Add a pinch. Sweeter? Another spoon of sugar.
Spread the pumpkin mixture over the cream cheese layer. The layers should sit neatly, each one distinct and tempting.

4. Add the Final Whipped Topping

Finish with a smooth blanket of whipped topping. You can swirl it, peak it, or spread it perfectly flat. Chill for at least 4 hours—overnight is best.

5. Slice & Serve

Use a warm, sharp knife for clean edges. Add pecans, caramel drizzle, or crushed cookies if you want extra flair.

PRO TIPS

Use cold milk for the pudding—warm milk prevents proper thickening.
Soften the cream cheese fully to avoid lumps.
Chill overnight for the cleanest layers and best flavor fusion.
Add a pinch of salt to the pumpkin layer for richer flavor.
Fold gently when combining whipped topping—overmixing makes layers dense.
Use heavy whipping cream instead of topping for a more gourmet finish.
Don’t skip chilling the crust—a firm base prevents crumbling.
Use deep-dish pans if adding extra toppings to maintain layer height.

VARIATIONS & CUSTOMIZATION

1. Spiced Ginger Snap Crust

Swap graham crackers for ginger snaps to boost warmth and spice.

2. Healthy(ish) Version

Use low-fat cream cheese, homemade lightly-sweetened whipped cream, and cut the sugar by 25%.

3. Gluten-Free

Use gluten-free graham crumbs or almond flour mixed with butter.

4. Chocolate Pumpkin Lush

Add a thin layer of chocolate pudding under the pumpkin for a marble-like fall twist.

5. Caramel Pecan Pumpkin Lush

Drizzle caramel between layers and sprinkle toasted pecans on top.

Serving Ideas

Serve with hot coffee or chai latte
Add chocolate curls for extra decadence
Pair with freshly whipped cinnamon cream

STORAGE & REHEATING

Refrigerator: Store covered for up to 4 days.
Freezer: Freeze tightly wrapped for 1–2 months. Thaw overnight in the fridge—not on the counter.
Reheating: Not applicable—this dessert should stay cold for the best texture.

FREQUENTLY ASKED QUESTIONS

1. Can I make this ahead?
Absolutely—this is actually better made a day in advance.

2. Can I double the recipe?
Yes! Make it in two 9×13 pans or one extra-deep catering pan.

3. What if I don’t have instant pudding mix?
A stovetop vanilla pudding works, but must cool fully before mixing with pumpkin.

4. Can I use fresh pumpkin purée?
Yes, but strain it well—fresh pumpkin tends to be watery.

5. How do I keep my layers clean?
Chill thoroughly and use a sharp knife dipped in hot water.

6. Can I reduce the sugar?
Yes, the recipe is very flexible—adjust to your preferences.

RECIPE CARD

Pumpkin Lush

Yield: 12–16 servings
Prep Time: 25 minutes
Chill Time: 4 hours
Total Time: 4 hours 25 minutes

Ingredients

Crust:

2 cups graham cracker crumbs
½ cup melted butter

Cream Cheese Layer:

8 oz cream cheese, softened
1 cup powdered sugar
1 cup whipped topping

Pumpkin Layer:

1 box (3.4 oz) instant vanilla pudding
1 cup cold milk
1 cup pumpkin purée
¼ cup brown sugar
1 tsp pumpkin pie spice

Topping:

2 cups whipped topping
Optional: chopped pecans or crushed cookies

Method

Mix graham crumbs and melted butter; press into a 9×13 pan. Chill.
Beat cream cheese until smooth; add powdered sugar. Fold in whipped topping. Spread over crust.
Whisk pudding mix and milk until thick. Add pumpkin, brown sugar, and spice. Spread over cream cheese layer.
Top with whipped topping.
Chill 4 hours or overnight before slicing.