Last updated on October 22, 2026
This no bake pumpkin lush layers a cinnamon graham cracker crust, sweetened cream cheese, spiced pumpkin pudding, and whipped topping in one 9×9 inch pan. Serve chilled when you want to keep the oven free for a fall gathering or Thanksgiving dessert table.
If you’re still on the fence about what to make, head to our pumpkin desserts collection to see how this chilled, layered dessert stacks up against other baked and no bake desserts.
Allow 20 minutes of active preparation and at least four hours of chilling. You can also assemble it the day before and leave it in the refrigerator overnight, then add the garnish before serving.
Table of Contents
What Is Pumpkin Lush?
Pumpkin lush is a layered pumpkin dessert with a crumb crust and soft creamy fillings. It’s also known as pumpkin delight. This pumpkin delight recipe features a layer of sweetened cream cheese topped with pumpkin pudding and whipped topping.
This version doesn’t require a baked crust or cooked custard since the layers set in the refrigerator.
Why We Love This No Bake Pumpkin Lush
Cinnamon Crumbs Give the Dessert a Base
The pressed cracker crust adds a buttery cinnamon layer beneath the soft fillings. Finely crushed crumbs and evenly distributed butter help the base hold together when served cold.
Cream Cheese Adds a Tangy Middle Layer
Sweetened cream cheese gives the dessert a mild tang between the crumb crust and pumpkin pudding. Folding in whipped topping makes this layer lighter and easier to spread.
Instant Pudding Builds the Pumpkin Layer
Instant vanilla pudding mix thickens the pumpkin mixture without cooking a custard. The correct pudding type, dry mix quantity, and milk amount matter more than adding extra chilling time to an incorrectly mixed filling.
No Bake Pumpkin Lush Recipe
- Total Time: 4 hours 20 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
This no bake pumpkin lush has a cinnamon graham cracker crust, sweetened cream cheese, pumpkin pudding and whipped topping. A creamy four-layer dessert for fall entertaining and Thanksgiving.
Ingredients
- 1½ cups finely crushed cinnamon graham crackers
- 6 tablespoons unsalted butter, melted
- 8 ounces block cream cheese, softened
- 1 cup powdered sugar
- 8 ounces whipped topping, thawed and divided
- 12 fluid ounces evaporated milk
- 15 ounces plain pumpkin purée
- 5.1 ounces instant vanilla pudding mix, added dry
- 1 teaspoon pumpkin pie spice
- Optional garnish: additional graham cracker crumbs, chopped pecans, or a light caramel drizzle.
Instructions
- Prepare the crust.
Combine the finely crushed cinnamon graham crackers and melted butter until evenly moistened. Press firmly into the bottom of a 9×9-inch square pan. Refrigerate while preparing the filling. - Make the cream cheese layer.
Beat the softened cream cheese and powdered sugar until smooth. Gently fold in half of the thawed whipped topping. Spread evenly over the chilled crust. - Prepare the pumpkin layer.
Beat together the evaporated milk, pumpkin purée, dry instant vanilla pudding mix, and pumpkin pie spice until smooth and thickened. Do not prepare the pudding separately or add extra milk. Gently spread over the cream cheese layer. - Add the topping.
Spread the remaining whipped topping evenly over the pumpkin layer, taking care to keep the layers separate. - Chill until set.
Cover and refrigerate for at least 4 hours or overnight. Keep refrigerated until ready to serve. - Garnish and serve.
Add graham cracker crumbs, chopped pecans, or a light caramel drizzle, if desired. Cut into 12 portions, wiping the knife between cuts. Lift each portion with a serving spatula and serve cold.
Notes
- Pudding: Use a 5.1-ounce box of instant vanilla pudding mix. Do not substitute a smaller 3.4-ounce box or cook-and-serve pudding.
- Milk: Use only the evaporated milk listed in the ingredients. Do not add the milk called for on the pudding package.
- Pumpkin: Choose plain pumpkin purée rather than sweetened, spiced pumpkin pie filling.
- Make ahead: Assemble the day before and refrigerate overnight. Add the garnish shortly before serving.
- Serving: Chill for at least four hours before cutting. Serve cold and wipe the knife between cuts for neater portions.
- Prep Time: 20 minutes
- Chill Time: 4 hours
- Cook Time: 0 minutes
- Category: Dessert
- Method: No Bake
- Cuisine: American
Nutrition
- Serving Size: 1 piece
- Calories: 209
- Sugar: 18g
- Sodium: 150mg
- Fat: 11g
- Carbohydrates: 26g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 27mg
Ingredients for Pumpkin Lush
Use these amounts for one 9×9-inch pan, cut into 12 servings:
- 1½ cups finely crushed cinnamon graham crackers: form the crumb base.
- 6 tablespoons unsalted butter, melted: bind the crumbs together.
- 1 block cream cheese, 8 ounces, softened: creates the tangy cream cheese layer.
- 1 cup powdered sugar: sweetens the cream cheese smoothly.
- 1 container whipped topping, 8 ounces, thawed and divided: half goes into the cream cheese mixture and half finishes the dessert.
- 1 can evaporated milk, 12 fluid ounces: combines with the dry pudding mix and pumpkin.
- 1 can pumpkin purée, 15 ounces: use plain pumpkin, not pumpkin pie filling.
- 1 box instant vanilla pudding mix, 5.1 ounces: use the dry mix, without preparing it separately.
- 1 teaspoon pumpkin pie spice: seasons the pumpkin layer.
Optional garnishes include crushed graham crackers, chopped pecans, or a light caramel drizzle.
Ingredient Tips for Smooth, Well-Set Layers
Before mixing, check these details. Using the correct pudding mix and liquid amounts helps the pumpkin layer thicken properly.
| Ingredient | What to use or prepare | Why it matters |
|---|---|---|
| Instant vanilla pudding mix | One 5.1-ounce box, added dry. Choose instant pudding, not cook-and-serve. | A smaller 3.4-ounce box provides less thickening mix. Cook-and-serve pudding requires cooking and cannot replace instant pudding in this method. |
| Evaporated milk | One 12-fluid-ounce can. Do not add the extra milk listed on the pudding package. | This recipe uses evaporated milk to mix the pumpkin filling. Additional liquid can leave that layer too loose. |
| Pumpkin purée | One 15-ounce can of plain pumpkin purée, not pumpkin pie filling. | Pumpkin pie filling already contains sweeteners and spices, which changes the flavor balance of this recipe. |
| Cream cheese | One 8-ounce block, softened before beating with the powdered sugar. | Softened cream cheese blends more smoothly. Cold cream cheese can leave small lumps in the filling. |
| Whipped topping | One 8-ounce container, thawed in the refrigerator and divided between the filling and topping. | Thawed topping is easier to fold and spread. Fold gently into the cream cheese mixture to keep the layer light. |
| Cinnamon graham crackers | Measure 1½ cups of finely crushed crumbs, then mix thoroughly with the melted butter. | Fine, evenly coated crumbs press into a more cohesive base than large, uneven pieces. |
How to Make This Pumpkin Lush Recipe
You will need a 9×9-inch pan, mixing bowls, an electric hand mixer, and a spatula. Crush the crackers finely with a food processor or in a sealed bag using a rolling pin.
1. Press the Crumb Crust
Mix the cinnamon graham cracker crumbs with the melted butter until evenly moistened. Press them firmly and evenly over the bottom of the pan, using the flat base of a glass or measuring cup.
Refrigerate the crust while you prepare the fillings. Avoid leaving loose, dry crumbs around the edges.
2. Make the Cream Cheese Layer
Beat the softened cream cheese and powdered sugar until smooth. Fold in half of the thawed whipped topping, then spread the mixture gently over the chilled crust.
Add it in several spoonfuls before spreading so you do not pull the crumb layer out of place.
3. Mix the Pumpkin Pudding
In a separate bowl, beat the pumpkin purée, evaporated milk, dry instant vanilla pudding mix, and pumpkin pie spice until combined and thickened.
Spoon the pumpkin mixture over the cream cheese layer and spread it into an even layer. Keep the layers separate rather than stirring them together.
4. Add the Whipped Topping
Spread the remaining whipped topping over the pumpkin layer. Smooth it with a spatula or leave soft swirls on the surface.
5. Chill Until Set
Cover the pan and refrigerate for at least four hours, or overnight. The short preparation time does not include this setting period.
Keep the pan level in the refrigerator so the layers stay even. Leave the garnish until serving if you want crumbs or nuts to retain their crunch.
6. Garnish and Slice
Serve the dessert cold. Add your chosen garnish, then cut into three rows by four rows for 12 portions.
Use a sharp knife and wipe it between cuts. Lift each portion with a small serving spatula, supporting the crumb base underneath.
Tips for a Firm Filling and Neat Layers
| What you notice | What to check |
|---|---|
| The pumpkin layer is too loose | Check that you used instant pudding, the full 5.1-ounce quantity, and only the listed evaporated milk. Allow the full chilling time. |
| The cream cheese layer has lumps | Beat softened cream cheese with the powdered sugar until smooth before folding in the whipped topping. |
| The crust breaks apart | Crush the crackers finely, distribute the butter evenly, and press the base firmly before adding the filling. |
| The layers smear when sliced | Chill thoroughly, serve cold, and wipe the knife between cuts. |
If the filling remains loose after chilling, review the ingredients and measurements before making another batch. Extra milk or a different pudding product can change how the layer sets.
Variations and Individual Portions
- Dessert cups: divide the layers among small cups instead of a pan. The number of portions will depend on the size of the cups.
- Gingersnap or chocolate-cookie crust: try these for a spicier or chocolate-flavored base. Different cookies can change the firmness of the crust, so use the cinnamon graham version as your starting point.
- Butterscotch flavor: use instant butterscotch pudding if desired, keeping the dry mix quantity consistent rather than swapping boxes of different weights.
- Pecan or caramel finish: add chopped pecans or a small caramel drizzle just before serving.
Make-Ahead and Storage for Pumpkin Lush Dessert
- Make ahead: assemble the dessert the day before and refrigerate overnight. Add crunchy garnishes shortly before serving.
- Refrigerate: keep the pan tightly covered and use within four days of assembly. The crumb base will soften as it sits.
- Freezing: freezing and thawing can change the texture of the creamy layers and crumb base. For a planned gathering, overnight refrigeration is the simpler make-ahead option. Thaw any frozen portions in the refrigerator.
Keep this dairy-based dessert cold during storage and transport. The FDA’s food-storage guidance recommends a refrigerator temperature of 40°F (4°C) or below and limiting unrefrigerated time for perishable foods to two hours, or one hour above 90°F (32°C).
Serving Pumpkin Lush for Thanksgiving
A chilled pan dessert can be the main sweet on your holiday table. If you are planning more than one dessert, use our no bake Thanksgiving dessert collection to choose another option that fits your preparation schedule.
For a different texture alongside the creamy layers, serve Chocolate-Covered Strawberry Turkeys. Their fruit, chocolate coating, and small portions give guests a different kind of treat.
If some guests prefer dessert without pumpkin, Pear Gingerbread Dessert Cups offer another chilled fruit-and-spice option in individual portions.
Bring the lush out when you are ready to serve and return the remaining portions to the refrigerator promptly.
Frequently Asked Questions
Another Way to Serve Creamy Pumpkin Dessert
Prefer ready-portioned jars for your next gathering? Try No Bake Pumpkin Cheesecake Cups for another chilled pumpkin dessert with a graham cracker base and individual servings.