Pumpkin Lush Dessert Recipe: Easy Layered Pumpkin Dessert with Cream Cheese & Cool Whip

There’s always one dessert that disappears first at the table. This No-Bake Pumpkin Lush is that dessert. It’s cold, creamy, spiced just right, and never needs the oven. You’ll layer it, chill it, and slice through clouds of whipped topping and soft pumpkin cream, all anchored by a buttery graham cracker crust.

You’ll learn how to make this easy pumpkin dessert without fuss or fancy equipment. I’ve written it so even if you’re short on time or energy, you’ll still end up with something worth bringing to the table. You’ll see how to get the texture right, how to fix a loose filling, and how to make it look beautiful without extra effort.

I’ve made dozens of versions of this kind of dessert. This one holds its shape, chills without weeping, and keeps its layers distinct. That makes it stand out among other quick pumpkin desserts.

Pumpkin Cool Whip Dessert That Tastes Like Fall in Every Layer

The crust matters more than most realize. Graham cracker crumbs give structure, but I’ve found that the finely chopped pecans bring in more than flavor. They add grip. They help hold the butter together without needing extra sugar.

You’ll want to press the crust mixture firmly into your dish, then let it chill while mixing the filling. Don’t skip that step. It gives the butter time to set so the crust doesn’t crumble when you serve it.

If you’ve never tried adding chopped nuts to your no-bake crusts, start here. The pecans round out the sweetness and add depth.

Try the pumpkin bread for a baked option with rich, fall flavor.

Pumpkin Lush Cake Filling: Creamy, Cool, and Spiced Just Right

This layer has the heart of the dessert. I use both vanilla and pumpkin spice pudding mix. If you can’t find the pumpkin spice variety, double the vanilla and bump up the cinnamon and ginger. That gives you the same warmth and color without needing to hunt for a seasonal box.

Whisk the pudding into cold milk until it thickens. Then stir in the pumpkin purée and spices. I’ve learned to whisk fast at first, then slow down once it begins to set. That keeps the mix smooth without overbeating.

Browse more easy pumpkin dessert recipes that require little effort but deliver strong results.

Graham Cracker Crust vs. Cookie Crust: What I’ve Found Works Best

I’ve tried this recipe with ginger snaps, vanilla wafers, and even shortbread. They all work, but graham crackers win on balance. Cookie crumbs bring more sweetness, but that can overwhelm the spiced filling. Graham crackers stay in the background and let the pumpkin layer shine.

For readers who want to push it further, try half gingersnap and half graham. You’ll get spice without overpowering the pumpkin. Just adjust the butter slightly if your crumbs feel too dry.

Top Layer of Whipped Topping: Keep It Light, But Don’t Skip It

Once the pumpkin layer goes down, you’ll want to cover it with thawed whipped topping. Use a light hand here. Spread it slowly to avoid pulling up the filling. I always chill my spoon or spatula before spreading—it glides better that way.

Sprinkle with cinnamon or pumpkin pie spice just before serving. A few pecan halves or a dusting of chopped nuts add a simple finish that doesn’t melt away in the fridge.

Make the pumpkin fluff dessert if you want something even faster and fluffier.

How to Serve and Store This Lush Dessert Recipe

Cut the bars cold from the fridge using a sharp knife wiped clean between slices. A chilled metal spatula helps keep the layers neat.

Store leftovers in the same dish, covered. The flavor deepens after a day, and the layers stay clean. I wouldn’t freeze it—the texture changes too much.

If you’re making it ahead, it holds well for up to 3 days in the refrigerator. That makes it an easy win for Thanksgiving recipes or weekend get-togethers.

Final Thoughts Before You Make It

This Pumpkin Delight Dessert doesn’t rely on heavy spice or sugar to impress. The layers work together, and each one has a job to do. Crust holds. Filling carries the flavor. Topping cools it all down.

I’ve brought this to Thanksgiving dinners, church potlucks, and school staff lounges. It vanishes before the pies do. That’s the sign of a recipe worth keeping.

Next time, try the pumpkin spice cake if you want something warm and spongy.

Save This Pumpkin Lush for Later and Share Your Thoughts Below

Go ahead and save this to your Lush Dessert Recipes board on Pinterest. That way, it’s there when the season calls for it.

If you make it, I’d love to hear what you think. Did you use the pecans? Did you try the spice pudding or tweak your own? Share your version in the comments below, it always helps others.