If you love pumpkin desserts but want something more decadent than pumpkin pie, this Pumpkin Lush Dessert is exactly what you need. With layers of graham cracker crust, creamy cheesecake, spiced pumpkin, and whipped topping, this no-bake dessert is rich, flavorful, and perfect for fall gatherings.
This dessert combines the best elements of cheesecake and pumpkin pie, but in a simple, layered form that’s easy to prepare and makes a stunning presentation. Whether you’re hosting a Thanksgiving dinner, a fall party, or just craving a pumpkin treat, Pumpkin Lush Dessert is sure to impress.
Ingredients for Pumpkin Lush Dessert
Graham Cracker Crust Layer:
- 13 graham cracker sheets (about 1½ sleeves)
- 8 tablespoons butter (melted)
- 1 tablespoon sugar (white or brown sugar works)
Cheesecake Layer:
- 16 oz cream cheese (softened, 2 blocks)
- 2½ cups powdered sugar
- 1½ teaspoons vanilla extract
- 1 cup whipped topping (Cool Whip)
Pumpkin Layer:
- 1 box (5.1 oz) instant vanilla pudding
- 1½ cups heavy whipping cream
- 1 can (15 oz) pumpkin puree (not pumpkin pie filling)
- 2 teaspoons pumpkin spice (add more to taste)
- 1 cup whipped topping (Cool Whip)
Topping-Final Layer:
- Remaining whipped topping (Cool Whip)
- Optional: pumpkin spice, caramel sauce, or nuts for garnish
Optional Substitutions:
- Use brown sugar for a deeper flavor in the crust.
- Swap instant vanilla pudding with French vanilla for a richer taste.
- Use light cream or coconut cream for a lower-fat version of the pumpkin layer.
How to Make Pumpkin Lush Dessert
Step 1: Prepare the Graham Cracker Crust
Preheat your oven to 350°F and grease a 9×13 baking dish. Crush the graham crackers finely using a food processor or a zip-top bag with a heavy object. Mix the crumbs with melted butter and sugar until well combined.
Press the mixture firmly into the bottom of the baking dish. Use the bottom of a glass or spoon to pack it evenly. Bake for 8–10 minutes until lightly golden. Let the crust cool completely before adding the cheesecake layer.
Step 2: Make the Cheesecake Layer
In a stand mixer or with a hand mixer, blend cream cheese, powdered sugar, and vanilla until smooth. Gently fold in 1 cup of whipped topping. Spread the mixture evenly over the cooled graham cracker crust, being careful to spread in one direction to avoid breaking the crust. Chill in the fridge while preparing the pumpkin layer.
Step 3: Prepare the Pumpkin Layer
Whip together the instant vanilla pudding and heavy whipping cream until thick. In a separate bowl, mix pumpkin puree with the whipped pudding mixture and pumpkin spice. Fold in 1 cup of whipped topping gently. Spread this layer evenly over the chilled cheesecake layer.
Step 4: Add the Final Whipped Topping
Spread the remaining whipped topping over the pumpkin layer. Optionally, sprinkle with pumpkin spice, caramel drizzle, or chopped nuts for garnish.
Step 5: Chill and Serve
Refrigerate the dessert for at least 3 hours, though overnight chilling is preferred for the best texture. Cut into squares and serve cold for a creamy, indulgent fall treat.
Serving Suggestions
- Serve with extra whipped cream and a sprinkle of cinnamon on top.
- Pair with hot coffee or spiced tea for a perfect fall dessert pairing.
- Add a drizzle of caramel or chocolate sauce for an extra indulgent touch.
Storage Tips
- Store covered in the refrigerator for up to 3–4 days.
- For best texture, add optional toppings like caramel or nuts just before serving.
- Freezing is not recommended as it may alter the texture of the pumpkin and cream layers.
Tips for the Perfect Pumpkin Lush Dessert
- Press the graham cracker crust firmly to ensure it holds together when sliced.
- Use room temperature cream cheese to prevent lumps in the cheesecake layer.
- Fold, don’t whisk the whipped topping into the pumpkin and cheesecake layers to maintain lightness.
- Let the dessert chill overnight for the layers to set perfectly and enhance flavors.
Common Mistakes to Avoid:
- Overbaking the crust; it only needs a light golden color.
- Using pumpkin pie filling instead of puree, which can make the layer too sweet and dense.
- Spreading the cheesecake layer too roughly, which can break the crust.
Variations
- Chocolate Pumpkin Lush: Add a layer of chocolate pudding or drizzle chocolate over the top.
- Gingerbread Crust: Replace graham crackers with gingerbread cookies for extra spice.
- Pecan Crunch: Sprinkle chopped pecans between layers or on top for added texture.
- Maple Pumpkin: Add a tablespoon of maple syrup to the pumpkin layer for a richer flavor.
FAQs
Can I make this dessert ahead of time?
Yes! Assemble and refrigerate overnight. This allows the flavors to meld perfectly.
Can I use a different crust?
Absolutely. Digestive biscuits, ginger snaps, or shortbread cookies work as alternatives.
How long does it keep?
The dessert can be stored in the refrigerator for 3–4 days, but toppings like nuts or caramel should be added just before serving.
