Description

Pumpkin Lush is a dreamy, no-bake dessert with layers of crushed cookie crust, sweet cream cheese, silky pumpkin pudding, and whipped topping. It’s rich, fluffy, and bursting with warm fall flavors like cinnamon and nutmeg. Perfect for Thanksgiving or anytime you’re craving pumpkin!

Ingredients

Units Scale

Crust:

1 package (14 oz) golden Oreos or graham crackers, crushed (about 2 1/2 cups crumbs)

1/2 cup unsalted butter, melted

Cream Cheese Layer:

8 oz cream cheese, softened

1 cup powdered sugar

1 cup whipped topping (like Cool Whip)

Pumpkin Pudding Layer:

1 (15 oz) can pumpkin puree

1 (3.4 oz) box instant vanilla pudding mix (dry – do not prepare)

1 tsp pumpkin pie spice

1/2 tsp ground cinnamon

1 cup cold milk

1 cup whipped topping

Topping:

1 1/2 cups whipped topping (for final layer)

Optional: chopped pecans, crushed cookies, or a sprinkle of cinnamon

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Instructions

Make the crust: In a bowl, mix crushed Oreos or graham crackers with melted butter until combined. Press firmly into a 9×13-inch dish to form the crust. Chill in the fridge while you make the layers.
Cream cheese layer: In a mixing bowl, beat softened cream cheese and powdered sugar until smooth. Fold in whipped topping. Spread evenly over the chilled crust.
Pumpkin layer: In another bowl, whisk together pumpkin puree, dry pudding mix, pumpkin pie spice, cinnamon, and milk until thickened. Fold in whipped topping. Spread over the cream cheese layer.
Top it off: Spread the remaining whipped topping evenly over the pumpkin layer. Garnish with chopped pecans, crushed cookies, or a dusting of cinnamon if desired.
Chill: Refrigerate for at least 4 hours, or overnight for best texture and flavor.

Serve: Slice and serve cold. Keep leftovers covered and refrigerated.

Notes

Make it ahead—this dessert gets even better after chilling overnight.
Swap golden Oreos for gingersnaps or Biscoff cookies for a spiced twist.
Use homemade whipped cream if you prefer over store-bought.