Pumpkin Lush

Last Updated on July 21, 2025 by DIYbunker Team

When the air turns crisp and pumpkin spice is everywhere, I can’t resist making a dessert that truly captures the flavors of fall. Enter this dreamy Pumpkin Lush—a no-bake, layered treat that’s as easy to make as it is to devour! Imagine a buttery graham cracker crust, a creamy cheesecake layer, and a luscious pumpkin pudding filling, all topped with fluffy whipped cream.

It’s the kind of dessert that steals the show at any autumn gathering—whether it’s a family dinner or a festive holiday potluck. Best of all, it comes together in just minutes and chills overnight, so it’s ready when you are. If you’re looking for a crowd-pleasing slice of fall, this Pumpkin Lush is sure to become a new favorite!

Prep Time

25 minutes

Chilling Time

Overnight (8 hours or more)

Servings

8-10 slices 

Ingredients

Crust

• 2 cups (200g) graham cracker crumbs
  
• ½ cup (113g) unsalted butter, melted
  

Cheesecake Layer

• 225g (8 oz) full-fat cream cheese, cold and firm
  
• 1  cup (120g) confectioners’ sugar (powdered sugar)
  
• 1 ½ cups (380ml) whipped cream or whipped topping
  

Pumpkin Layer

• 1 ½ cups (360ml) heavy whipped cream, whipped to stiff peaks
  
• 1 cup (240g) pumpkin puree
  
• ⅓ cup (65g) light brown sugar, packed
  
• 1 tsp pumpkin pie spice
  
• 1 package (96g / 3.4 oz) instant vanilla pudding prepared as directed (use cold milk, usually ~2 cups/480ml)
  

Instructions

1. Make the Crust

• In a medium bowl, mix graham cracker crumbs and melted butter until evenly combined.
  
• Press into the bottom of a 9×13-inch (23×33 cm) baking dish.
  
• Chill in the freezer for 15 minutes while you prepare the layers.
  

2. Make the Cheesecake Layer

• Beat cream cheese until smooth (use a handheld mixer or stand mixer).
  
• Add powdered sugar and mix until creamy and lump-free.
  
• Gently fold in whipped cream or whipped topping until well incorporated.
  
• Spread half of the cream evenly over the chilled crust.
  

3. Make the Pumpkin Layer

• In a large bowl, combine pumpkin puree, brown sugar, vanilla pudding and pumpkin spice.
  
• Gently fold in whipped cream last to keep the mixture airy.
  
• Spread this pumpkin layer over the cheesecake layer.
• Spread the other half of the cream cheese layer over the pumpkin layer.
  

4. Chill

• Cover and refrigerate overnight for best texture and flavor development.
  

5. Serve

• Top with chocolate chips, caramel sauce or chocolate sauce. Slice and serve chilled. Optional: top with more whipped cream, crushed graham crackers, or a dusting of cinnamon before serving.
  

Notes

• For the pudding: make sure it has fully set before mixing with the pumpkin — this ensures a thicker, more stable pumpkin layer.
  
• Use full-fat cream cheese for the richest texture.
  
• Make sure whipped cream is whipped to stiff peaks or use store-bought whipped topping for convenience and stability.
  
• This dessert slices best after at least 8 hours of chilling — longer is even better.
  

FAQs

Can I make it ahead of time?
Yes! This dessert is ideal for making a day ahead. You can even make it up to 2 days in advance.

Can I use a different crust?
Absolutely. Try a gingersnap crust or crushed Biscoff cookies for extra fall flavor.

Can I freeze Pumpkin Lush?
Freezing is not ideal as the texture of the whipped layers and pudding may become grainy upon thawing.

Can I use canned whipped cream?
It’s best to use freshly whipped cream or stabilized whipped topping. Canned whipped cream deflates quickly.

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