Description
This Pumpkin Lush is a delicious, no-bake layered dessert perfect for fall, featuring a graham cracker crust, creamy cheesecake layer, spiced pumpkin filling, and whipped topping, all topped with crunchy pecans for added texture.
Ingredients
Scale
Crust
- 2 cups graham cracker crumbs
- 1 tbsp granulated sugar
- ½ cup (1 stick) unsalted butter, melted
Cheesecake Layer
- 16 oz cream cheese, softened
- 1 ½ cups powdered sugar
- 16 oz whipped topping, thawed (divided into 1 ½ cups and 2 cups)
Pumpkin Layer
- 3.4 oz box instant vanilla pudding
- 12 oz can evaporated milk
- 15 oz can pure pumpkin
- 1 ½ tsp pumpkin spice
Topping
- ¼ cup pecans, chopped
Instructions
- Make the crust: Mix together the graham cracker crumbs, granulated sugar, and melted butter in a small bowl. Pour the mixture into a 9×13 inch baking dish and spread evenly. Press down firmly to form a compact crust layer as the base.
- Prepare the cheesecake layer: Beat the cream cheese and powdered sugar on high speed until fully combined and smooth. Gradually add 1 ½ cups of whipped topping, beating on medium speed until well incorporated and fluffy.
- Assemble cheesecake layer: Spread the cheesecake mixture evenly over the graham cracker crust layer. Place the dish in the refrigerator to chill while preparing the pumpkin layer.
- Make pumpkin layer: In a separate bowl, beat the instant vanilla pudding mix with the evaporated milk until smooth and thickened. Add the pumpkin puree and pumpkin spice, mixing well. Fold in ½ cup of whipped topping gently to combine.
- Assemble pumpkin layer: Spread the pumpkin mixture evenly over the chilled cheesecake layer.
- Top with whipped topping and pecans: Spread the remaining 2 cups of whipped topping over the pumpkin layer. Sprinkle chopped pecans evenly on top for a crunchy finish.
- Chill before serving: Refrigerate the fully assembled dessert for at least 2 hours to set and chill. Serve cold for the best flavor and texture.
Notes
- You can prepare this dessert up to 24 hours ahead; keep it covered and refrigerated.
- Store leftovers tightly covered in the refrigerator for up to 3 days—layers may soften but flavor remains delicious.
- Use gluten-free graham crackers to make this dessert gluten-free.
- A store-bought graham cracker crust (9×13 inch) can be used to save time.
- Ensure all whipped toppings are thawed before mixing for best results.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: American
Keywords: pumpkin dessert, no bake pumpkin dessert, layered pumpkin dessert, pumpkin lush, fall dessert, no bake cheesecake pumpkin, whipped topping dessert
