Description

Pumpkin Lush is a creamy, no-bake dessert layered with a buttery pecan crust, sweetened cream cheese, pumpkin pudding, and whipped topping. It’s the perfect make-ahead treat for fall gatherings, Thanksgiving, or anytime you’re craving pumpkin pie flavors without turning on the oven.

Ingredients

For the crust:

1 1/2 cups graham cracker crumbs
1/2 cup chopped pecans
1/2 cup unsalted butter, melted

For the cream cheese layer:

8 oz cream cheese, softened
1 cup powdered sugar
1 cup whipped topping (like Cool Whip)

For the pumpkin layer:

1 (15 oz) can pumpkin puree
2 (3.4 oz) packages instant vanilla pudding mix
1 1/2 cups cold milk
1 tsp pumpkin pie spice

For the topping:

2 cups whipped topping (like Cool Whip)
Extra chopped pecans (optional, for garnish)
Ground cinnamon (optional, for garnish)

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Instructions

Make the crust:
In a medium bowl, mix together graham cracker crumbs, chopped pecans, and melted butter. Press the mixture into a 9×13-inch dish. Chill in the fridge while you prepare the next layers.
Cream cheese layer:
In a separate bowl, beat the softened cream cheese and powdered sugar until smooth. Fold in 1 cup of whipped topping. Spread over the chilled crust.
Pumpkin layer:
In another bowl, whisk together the pumpkin puree, instant pudding mixes, cold milk, and pumpkin pie spice until thickened (about 2-3 minutes). Spread over the cream cheese layer.
Top it off:
Spread the remaining whipped topping evenly over the pumpkin layer. Garnish with chopped pecans and a sprinkle of cinnamon if desired.

Chill and serve:
Refrigerate the dessert for at least 4 hours (or overnight) before serving to let it set properly.

Notes

You can use a pre-made graham cracker crust if you want to save time.
For a nut-free version, skip the pecans or replace with extra graham cracker crumbs.
This dessert holds up well in the fridge for up to 3 days.