Pumpkin Lush: 5 Easy No-Bake Layers for Fall

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Picture this: the leaves are crisp, your sweater is oversized, and there’s a pan of pumpkin lush waiting in the fridge. It’s layered, creamy, spiced just right — the kind of dessert that whispers, “You don’t need pie this year.”

A pumpkin lush dessert is like pumpkin pie and cheesecake had a fall-themed baby, then invited whipped cream to the party. We’re talking a buttery graham cracker crust, a tangy pumpkin cream cheese lush middle, and a spiced pudding layer so good you’ll want to eat it with a spoon.

The first time I made a pumpkin lush cake for Thanksgiving, my family attacked it before the turkey even came out. Lesson learned: always make two.

Stick with me — at the end you’ll find a printable easy pumpkin lush recipe so you can keep it forever.

Why Pumpkin Lush is Your New Fall Favorite

Here’s why you’ll ditch pumpkin pie and go lush:

Flavor: Pumpkin puree, tangy cream cheese, and just enough spice to make your kitchen smell like a bakery.
Texture: Buttery crust on the bottom, creamy middle, soft pudding layer, and light whipped topping.
Spices: Cinnamon, nutmeg, ginger — the holy trinity of fall.
Versatility: Slice into pumpkin lush bars for parties, make it as a pumpkin lush pie for tradition, or layer it in a trifle dish for show.
No Bake: This is a no bake pumpkin lush — meaning no oven space required (your turkey thanks you).

Ingredients You’ll Need

Crust Layer

2 cups graham cracker crumbs (or vanilla wafer crumbs)
½ cup melted butter
2 tablespoons sugar

Pumpkin Cream Cheese Layer

8 oz cream cheese, softened
1 cup powdered sugar
1 container (8 oz) whipped topping, thawed

Pumpkin Pudding Layer

1 can (15 oz) pumpkin puree
1 package (5.1 oz) instant vanilla pudding mix
2 cups cold milk
2 teaspoons pumpkin pie spice (or 1½ tsp cinnamon, ½ tsp nutmeg, ¼ tsp ginger)

Top Layer

1 container (8 oz) whipped topping
Optional garnish: toasted pecans, caramel drizzle, cinnamon dusting

Step-by-Step Instructions (Serves 8–10)

Step 1: Make the Crust

Mix graham cracker crumbs, melted butter, and sugar until it feels like wet sand. Press into a 9×13-inch pan. Use the bottom of a measuring cup to get it tight and even. Chill for 10 minutes.

Chef tip: If the crust is loose, your layers will slide like a bad lasagna. Pack it down.

Step 2: Pumpkin Cream Cheese Layer

In a bowl, beat softened cream cheese and powdered sugar until silky smooth — no lumps. Fold in whipped topping gently (don’t smash the air out). Spread over the chilled crust.

Most people mess this up by rushing the cream cheese — let it soften so it blends smooth.

Step 3: Pumpkin Pudding Layer

Whisk pudding mix, pumpkin puree, milk, and pumpkin pie spice until thick and smooth. Pour and spread over the cream cheese layer.

Key here: Don’t use hot milk — it’ll ruin the pudding set. Cold is your friend.

Step 4: Top It Off

Spread the final whipped topping over the pudding layer. You’re building a soft, cloud-like finish here.

Step 5: Chill

Cover and refrigerate at least 4 hours, preferably overnight. This step is non-negotiable — it’s what turns it from “eh” to the best pumpkin lush dessert you’ve ever had.

No-bake pumpkin lush topped with caramel drizzle and chocolate chips

Pro Tips for the Best Pumpkin Lush

Chill between layers — keeps them defined and gorgeous.
Whip it right — don’t overmix cream cheese with topping; you want fluff.
Toast your pecans for garnish — that nutty crunch is everything.
Fresh nutmeg > pre-ground — trust me, you’ll taste the difference.
Go slow on milk in the pudding — too much and it’s soupy.

Serving Suggestions & Storage

Serve chilled, with a caramel drizzle or cinnamon sprinkle for flair.
Slice into pumpkin lush bars for dessert tables.
Store covered in the fridge up to 4 days.
Make it a day ahead — flavors deepen and layers hold better.
Want a twist? Swap graham crackers for ginger snaps in the crust.

Layered pumpkin lush with whipped topping, caramel, and chocolate chips on a plate

More Pumpkin & Fall Dessert Recipes to Try

If you loved this pumpkin lush dessert, you’ll definitely want to try some of my other cozy fall bakes:

Fluffy pumpkin coffee cake with a crumbly streusel topping — perfect with your morning coffee.
Pumpkin spice cake with tangy cream cheese frosting — a bakery-worthy layer cake.
Pumpkin crisp with a crunchy oat topping — like pumpkin pie’s rustic cousin.
Gluten-free pumpkin dessert bars — indulgent and allergy-friendly.
Healthy pumpkin oatmeal snack bars — sweet enough for dessert, healthy enough for breakfast.
Moist chocolate chip pumpkin bread — rich, tender, and studded with chocolate.
Classic homemade pumpkin bread — the one you’ll make on repeat.
Pumpkin crunch cake with buttery pecan topping — a crowd-pleaser at any fall gathering.

FAQ: Pumpkin Lush

Can I make pumpkin lush ahead of time?

Yes, it’s even better the next day.

Can I use fresh pumpkin instead of canned?

Absolutely — just cook, drain, and puree until smooth.

Is pumpkin lush the same as pumpkin cream cheese lush?

Pretty much — it’s all about that creamy cheesecake-like layer.

Can I freeze pumpkin lush?

Yes, up to 2 months. Thaw overnight in the fridge before serving.

Conclusion

This easy pumpkin lush recipe is everything you want in a fall dessert: no bake, make-ahead friendly, layered with flavor, and beautiful enough for any table. Whether you slice it into pumpkin lush bars, serve it as a pumpkin lush pie, or dress it up as a layered pumpkin lush cake, it’s the kind of dessert that turns gatherings into traditions.

Make it once, and I promise — it won’t be your last. For more cozy seasonal treats and inspiration, check out my Pinterest recipe collection — it’s packed with fall favorites you’ll want to make on repeat.

Pumpkin Lush: The Ultimate No-Bake Fall Dessert You’ll Crave All Year