One of the things I like most about fall is, pumpkin desserts, and this pumpkin lush dessert has quickly become a favorite in our house. No oven needed – just creamy layers of cheesecake, pumpkin, and whipped topping stacked on a graham cracker crust. It’s the kind of dessert that makes you feel like autumn has officially arrived.

Since it’s a no-bake treat, it’s perfect for stress-free holiday hosting or those last-minute get-togethers.

WOULD YOU LIKE TO SAVE THIS FOR LATER?

We'll email this post to you, so you can come back to it later!

I love that this pumpkin lush is simple, make-ahead friendly, and always a hit with family and friends (even the ones who say they “don’t like pumpkin” somehow ask for seconds).

How to Make Pumpkin Lush Dessert

Here are the ingredients you need to make this pumpkin lush dessert, plus step by step instructions for how to make it.

Ingredients

2 cups graham cracker crumbs
1 tbsp granulated sugar
½ cup (1 stick) unsalted butter, melted
16 oz cream cheese, softened
1 ½ cups powdered sugar
16 oz whipped topping, thawed
3.4 oz box instant vanilla pudding
12 oz can evaporated milk
15 oz can pure pumpkin
1 ½ tsp pumpkin spice
¼ cup pecans, chopped

Step by Step Instructions

1. In a mixing bowl, combine the graham cracker crumbs, granulated sugar, and melted butter until everything is evenly moistened. Press the mixture firmly into the bottom of a 9×13-inch dish to form the crust.

2. In a separate bowl, whip the softened cream cheese with the powdered sugar on high speed until smooth and fluffy. Add 1 ½ cups of the whipped topping and mix on medium speed until well blended.

3. Spread the cheesecake mixture evenly over the crust and place the dish in the refrigerator to chill while you make the pumpkin layer.

4. In a clean bowl, whisk together the instant vanilla pudding mix and evaporated milk until it starts to thicken.

5. Add the pumpkin and pumpkin spice to the pudding mixture, and beat until fully combined.

6. Gently fold in ½ cup of whipped topping to keep the mixture light and airy.

7. Spoon and spread the pumpkin layer over the cheesecake layer.

8. Top the dessert with the remaining 2 cups of whipped topping, spreading it evenly over the pumpkin layer.

9. Sprinkle chopped pecans over the top for a little crunch and nutty flavor.

10. Chill the dessert in the refrigerator for at least 2 hours before serving or overnight if you want it extra set and flavorful!

I’ve made this pumpkin lush for everything from potlucks to quiet nights in, and it always gets rave reviews (and second helpings!). It’s simple to make, full of fall flavor, and honestly kind of addictive. If you’re looking for an easy dessert that feels special without all the work, this is it.

More Fall Treats

Pumpkin S’mores Cookies
Gingerbread Pumpkin Poke Cake
Pumpkin Whoopie Pies with Cream Cheese Filling
Pumpkin Cookies with Cream Cheese Frosting
Apple Pie Pops

Print Recipe

Pumpkin Lush Dessert

This creamy no-bake pumpkin lush dessert is a crowd-pleasing fall treat that's perfect for Thanksgiving or cozy autumn gatherings.

Prep Time20

Chill Time2

Total Time2 20

Course: Dessert

Servings: 15

Author: Carol

Ingredients

2 cups graham cracker crumbs
1 tbsp granulated sugar
½ cup 1 stick unsalted butter, melted
16 oz cream cheese, softened
1 ½ cups powdered sugar
16 oz whipped topping, thawed
3.4 oz box instant vanilla pudding
12 oz can evaporated milk
15 oz can pure pumpkin
1 ½ tsp pumpkin spice
¼ cup pecans, chopped

Instructions

In a mixing bowl, combine the graham cracker crumbs, granulated sugar, and melted butter until everything is evenly moistened. Press the mixture firmly into the bottom of a 9×13-inch dish to form the crust.
In a separate bowl, whip the softened cream cheese with the powdered sugar on high speed until smooth and fluffy. Add 1 ½ cups of the whipped topping and mix on medium speed until well blended.
Spread the cheesecake mixture evenly over the crust and place the dish in the refrigerator to chill while you make the pumpkin layer.
In a clean bowl, whisk together the instant vanilla pudding mix and evaporated milk until it starts to thicken.
Add the pumpkin and pumpkin spice to the pudding mixture, and beat until fully combined.
Gently fold in ½ cup of whipped topping to keep the mixture light and airy.
Spoon and spread the pumpkin layer over the cheesecake layer.
Top the dessert with the remaining 2 cups of whipped topping, spreading it evenly over the pumpkin layer.
Sprinkle chopped pecans over the top for a little crunch and nutty flavor.
Chill the dessert in the refrigerator for at least 2 hours before serving or overnight if you want it extra set and flavorful!