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Pumpkin lush square showing graham crust, cream cheese, pumpkin and whipped topping layers

Pumpkin Lush (No-Bake Layered Dessert)

Author: Olivia Stone | Home Chef
395kcal
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Prep 25 minutes
Cook 10 minutes
Chilling 4 hours
Total 4 hours 35 minutes
Pumpkin lush is a layered no-bake dessert: graham and pecan crust, sweet cream cheese layer, spiced pumpkin pudding and fluffy whipped topping, chilled until sliceable.
Servings 15 servings
Course Dessert
Cuisine American

Ingredients

For the crust
  • 2 cups graham cracker crumbs 200 g
  • 1/2 cup pecans 55 g, finely chopped
  • 2 tbsp granulated sugar 25 g
  • 1/2 cup unsalted butter 113 g, melted
For the cream cheese layer
  • 8 oz cream cheese 227 g, softened, block style
  • 1 cup powdered sugar 120 g
  • 1 cup whipped topping from a 16 oz / 454 g tub, thawed
For the pumpkin layer
  • 2 boxes instant vanilla pudding mix 3.4 oz / 96 g each
  • 1 3/4 cups cold whole milk 420 ml
  • 1 can pumpkin puree 15 oz / 425 g
  • 2 tsp pumpkin pie spice
For the topping
  • 3 cups whipped topping rest of the 16 oz tub
  • 1/4 cup pecans or toffee bits 30 g
  • ground cinnamon for dusting

Equipment

  • 9x13-inch baking dish
  • Mixing bowls
  • Hand mixer
  • Whisk
  • Offset spatula

Method

For the crust
  1. Heat the oven to 350°F (175°C). Stir the graham crumbs, pecans, sugar and melted butter together and press firmly into the bottom of a 9x13-inch pan.
    Pressing graham cracker pecan crust into a 9x13 dish
  2. Bake 10 minutes, then cool completely. (No-bake option: freeze the pressed crust 15 to 20 minutes instead.)
    Baked graham pecan crust cooling for pumpkin lush
For the cream cheese layer
  1. Beat the softened cream cheese and powdered sugar until smooth, then fold in 1 cup of whipped topping. Spread gently over the cooled crust.
    Spreading the cream cheese layer over the crust
For the pumpkin layer
  1. Whisk the instant pudding mix and cold milk for 2 minutes until thickened, then whisk in the pumpkin and pumpkin pie spice.
    Whisking the pumpkin pudding layer for pumpkin lush
  2. Spoon the pumpkin mixture over the cream cheese layer and spread it gently into an even layer.
    Spreading the pumpkin layer over the cream cheese layer
For the topping
  1. Spread the remaining whipped topping over the pumpkin layer.
    Spreading whipped topping over the pumpkin layer
  2. Cover and refrigerate at least 4 hours or overnight. Sprinkle with pecans or toffee bits and a dusting of cinnamon right before cutting and serving.
    Cutting chilled pumpkin lush into squares

Nutrition

Serving1servingCalories395kcalCarbohydrates43gProtein4gFat22gSaturated Fat13gSodium220mgFiber1gSugar31g

Notes

Use instant pudding (not cook-and-serve) and cold milk, or the pumpkin layer won't set.
Use plain pumpkin puree, not pumpkin pie mix.
Homemade topping: whip 2 cups heavy cream with 1/4 cup powdered sugar and 2 tbsp instant pudding mix to stiff peaks.
Storage: refrigerate covered up to 3 days. Freeze up to 1 month; thaw in the fridge overnight.

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