A magical Pumpkin Dream emerges in this dessert, boasting creamy layers over a crisp, homemade graham cracker crust. A rich cream cheese blend mingles with spiced pumpkin to create a layered indulgence that captivates the taste buds while uniting friends and family through a delightful, unforgettable flavor experience.

Jump to Recipe

I’ve been experimenting with some new dessert ideas lately and this Pumpkin Lush is quickly becoming one of my favs. It’s a super simple recipe that brings together the smooth tanginess of cream cheese with the rich, classic flavor of pumpkin.

I start off with a homemade graham cracker crust, using 2 cups graham cracker crumbs and 1/2 cup unsalted butter that’s melted just right to hold everything together. Next comes a creamy layer of 8 oz softened cream cheese blended with an 8 oz container of whipped topping, then a luscious pumpkin center made from a 15 oz can of pumpkin puree, a pumpkin spice pudding mix, and 1 1/2 cups cold whole milk.

I love topping it all off with another 8 oz container of whipped topping. This dessert brings a sweet and spicy twist that totally nail the balance between pumpkin and cream cheese flavors, making it a must try for any dessert lover.

Why I Like this Recipe

1. I love how easy it is to put together, even if it takes a bit of time to chill out in the fridge. There isnt much pressure when you follow the steps, and it feels like a fun project that turns out delish.

2. I really enjoy the mix of textures – the crunchy graham cracker crust with the smooth cream cheese layer and the creamy pumpkin filling. It makes every bite interesting, and its not too heavy which is a big plus for me.

3. The flavors remind me of fall, and i like that its like a warm hug even when it’s cold outside. The pumpkin and spices just blend so well together, i cant get enough of that cozy taste.

4. I also appreciate how flexible the recipe is. I can tweak a little bit here and there, making it just the way i like it, and its great for impressing friends at gatherings even though it looks fancy.

Ingredients

Print Recipe (No Advertisments)

Graham Cracker Crumbs: They deliver tasty carbs and a crunchy texture that holds the dessert together.
Unsalted Butter: It adds rich, mouthwatering flavor though its saturated fat might not be the healthiest option.
Cream Cheese: Offers a smooth cream taste and a firm texture that bind the layers perfectly.
Pumpkin Puree: Nutritious and fibrous, it brings natural sweetness plus extra vitamins to the mix.
Pumpkin Spice Pudding Mix: Packs sweet spices that boost the overall fall inspired flavor.
Ground Cinnamon: Introduces warm, sweet spice and antioxidants to support the dessert’s flavor profile.
Whipped Topping: Provides light, fluffy sweetness and a creamy finish that makes each bite delightful.
Vanilla Extract: Adds classic aroma and gentle sweetness that rounds off the rich flavors.
Granulated Sugar: Enhances the sweetness and balances the tangy creaminess with just the right touch.

Ingredient Quantities

2 cups graham cracker crumbs

1/2 cup unsalted butter, melted

1/4 cup granulated sugar

8 oz cream cheese, softened

1/2 cup powdered sugar

1 teaspoon vanilla extract

8 oz container whipped topping, thawed (to mix into the cream cheese layer)

1 (15 oz) can pumpkin puree

1 (3.4 oz) package pumpkin spice pudding mix

1 1/2 cups cold whole milk

1/2 teaspoon ground cinnamon

1 additional 8 oz container whipped topping, thawed (to top the dessert)

How to Make this

Print Recipe (No Advertisments)

1. Preheat your oven to 350°F and line a 9×9-inch pan.

2. In a medium bowl, stir together the graham cracker crumbs, melted butter, and granulated sugar, then press the mixture evenly into the bottom of your pan.

3. Bake the crust for about 10 minutes, then set it aside to cool completely.

4. In a large bowl, beat the softened cream cheese with the powdered sugar and vanilla extract until smooth.

5. Gently fold in the 8 oz container of thawed whipped topping until well combined.

6. Spread this cream cheese mixture evenly over the cooled crust.

7. In another bowl, mix together the pumpkin puree, pumpkin spice pudding mix, cold whole milk, and ground cinnamon until the pudding thickens nicely.

8. Carefully layer the pumpkin mixture over the cream cheese layer.

9. Spoon the additional 8 oz container of whipped topping on top, smoothing it out as best you can.

10. Chill the dessert in the refrigerator for at least 3 hours before cutting it into squares and serving.

Equipment Needed

1. Oven
2. 9×9-inch baking pan
3. Medium mixing bowl
4. Large mixing bowl
5. Additional medium or small bowl for the pumpkin mixture
6. Electric mixer or hand whisk for beating the cream cheese
7. Measuring cups and spoons
8. Spatula for stirring and smoothing layers
9. Refrigerator for chilling the dessert

FAQ

Can I make this Pumpkin Lush ahead of time?

Yeah, you can make it a day ahead. Just be sure to chill it in the fridge for at least 2-3 hours to let it set fully.

Do I really need to use graham cracker crumbs for the base?

Not necessarily but they give a nice crunchy texture, so if you swap it out you might not get that perfect balance.

What if I dont have pumpkin spice pudding mix?

You might try making your own mix with spices like cinnamon, nutmeg, ginger, and cloves but the recipe might turn out slightly different than expected.

Can I freeze Pumpkin Lush?

I wouldnt recommend it because the whipped topping can separate when frozen and thawed so it might mess with the texture.

Can I use any other type of milk if i dont have whole milk?

You can try low fat or non-dairy milk but keep in mind that the consistency and flavor might change a bit so whole milk works best.

Pumpkin Lush Recipe Substitutions and Variations

You could swap the graham cracker crumbs for digestive biscuit crumbs or even gingersnap crumbs if you want an extra kick
If you dont have unsalted butter, melted butter works too or you might try melted coconut oil for a different flavor
Instead of cream cheese, some people use mascarpone cheese for a richer and creamier layer
You can make your own pumpkin spice pudding mix by mixing cornstarch, sugar and the usual spices instead of buying the packaged one
If you’re out of cold whole milk, almond milk or soy milk work well as substitutes

Pro Tips

1. Make sure you let your butter melt completely before mixing with the graham cracker crumbs. If it isn’t all smooth, you might end up with clumpy bits that can mess up the crust texture.
2. Try not to overbeat your cream cheese when you mix it in with the powdered sugar. Overmixing can change the texture and make it less fluffy, so just beat it until it looks smooth enough.
3. Be patient with the chilling process–letting your layers cool completely before adding the next one really helps keep everything stuck together and makes it easier to cut later.
4. When making the pumpkin pudding mix, stir it just enough until it starts to thicken. Stirring too much can make the pumpkin layer runny which might ruin the look of your dessert.

Pumpkin Lush Recipe

Recipe by Tina Bueller

0.0 from 0 votes

Servings

servings

Calories

335

kcal

Equipment: 1. Oven
2. 9×9-inch baking pan
3. Medium mixing bowl
4. Large mixing bowl
5. Additional medium or small bowl for the pumpkin mixture
6. Electric mixer or hand whisk for beating the cream cheese
7. Measuring cups and spoons
8. Spatula for stirring and smoothing layers
9. Refrigerator for chilling the dessert

Ingredients

2 cups graham cracker crumbs
1/2 cup unsalted butter, melted
1/4 cup granulated sugar
8 oz cream cheese, softened
1/2 cup powdered sugar
1 teaspoon vanilla extract
8 oz container whipped topping, thawed (to mix into the cream cheese layer)
1 (15 oz) can pumpkin puree
1 (3.4 oz) package pumpkin spice pudding mix
1 1/2 cups cold whole milk
1/2 teaspoon ground cinnamon
1 additional 8 oz container whipped topping, thawed (to top the dessert)

Directions

Preheat your oven to 350°F and line a 9×9-inch pan.
In a medium bowl, stir together the graham cracker crumbs, melted butter, and granulated sugar, then press the mixture evenly into the bottom of your pan.
Bake the crust for about 10 minutes, then set it aside to cool completely.
In a large bowl, beat the softened cream cheese with the powdered sugar and vanilla extract until smooth.
Gently fold in the 8 oz container of thawed whipped topping until well combined.
Spread this cream cheese mixture evenly over the cooled crust.
In another bowl, mix together the pumpkin puree, pumpkin spice pudding mix, cold whole milk, and ground cinnamon until the pudding thickens nicely.
Carefully layer the pumpkin mixture over the cream cheese layer.
Spoon the additional 8 oz container of whipped topping on top, smoothing it out as best you can.
Chill the dessert in the refrigerator for at least 3 hours before cutting it into squares and serving.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.