Can I use a different size pan?

Yes, you can use an 8x8 or 9x9 inch square pan. The layers will be much thicker, and you might need to adjust the chilling time slightly. You may also have some leftover filling.

Can I use low-fat or fat-free cream cheese or milk?

Low-fat cream cheese and low-fat milk should be fine, but wth fat-free, the dessert might not be as rich or set as firmly. For the best texture and flavor, I recommend using full-fat cream cheese and whole or 2% milk.

Why is my Pumpkin Lush not set?

This usually happens if the dessert wasn't chilled long enough or if the whipped cream wasn't beaten to stiff peaks. Make sure you chill it for at least 4 hours and that your whipped cream is nice and firm before you use it. Using cold milk for the pudding is also key.

What spices do I need to make pumpkin pie spice?

A good substitute is a mix of ½ teaspoon cinnamon, ¼ teaspoon ground ginger, ⅛ teaspoon ground nutmeg, and a pinch of ground cloves.

No Bake Pumpkin Lush: The Perfect Fall Dessert

Description

If you’re looking for the perfect no-fuss fall dessert, this No-Bake Pumpkin Lush is it, with layers of buttery graham cracker crust, fluffy cream cheese, silky pumpkin pudding, and clouds of real whipped cream. Every bite is rich, creamy, and full of warm autumn flavor.

Ingredients

Units Scale

2 1/2 cups graham cracker crumbs (about 20 full sheets)
1/2 cup unsalted butter, melted
1/4 cup granulated sugar
3 cups heavy whipping cream, cold
1 3/4 cup powdered sugar
2 teaspoons vanilla extract
8 ounces cream cheese, softened
1 teaspoon vanilla extract
2 small boxes (3.4 oz each) instant vanilla pudding mix
1 1/2 cups cold milk
1 1/2 cups canned pumpkin puree (not pumpkin pie filling)
1 teaspoon pumpkin pie spice
1/2 teaspoon cinnamon
1/2 teaspoon pumpkin pie spice or cinnamon (for garnish)
Optional: chopped pecans, caramel drizzle, or crushed gingersnaps

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Instructions

Make the crust: Pulse graham crackers in food processor or smash in sealed plastic bag. In a medium bowl, combine graham cracker crumbs, melted butter, and sugar. Press evenly into the bottom of a 9×13-inch dish. Chill for 10–15 minutes to firm up.
Make the whipped cream: In a large chilled mixing bowl, beat heavy cream, powdered sugar, and vanilla on medium-high speed until stiff peaks form. Chill in freezer until ready to use.
Cream cheese layer: In another bowl, beat cream cheese, powdered sugar, and vanilla until smooth. Fold in 1 ½ cups of the whipped cream. Spread evenly over the chilled crust. Chill in freezer.
Pumpkin layer: In a medium bowl, whisk together pudding mixes and milk until slightly thickened (about 2 minutes). Add pumpkin puree, pumpkin pie spice, and cinnamon; whisk until fully blended. Spread carefully over the cream cheese layer. Chill in freezer.
Top it off: Spread the remaining whipped cream evenly over the pumpkin layer.
Chill: Refrigerate for at least 4 hours (overnight is best) to allow layers to set. Speed chilling process by placing in freezer for first hour.
Garnish & serve: Just before serving, sprinkle with cinnamon or pumpkin pie spice. Add chopped pecans, caramel drizzle, or crushed gingersnaps if desired. Cut into squares and enjoy!