Description
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.
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.
- Prep Time: 25 minutes
- Chill Time: 8 hours
