Easy No Bake Pumpkin Lush Dessert – Your Perfect Fall Treat

Easy No Bake Pumpkin Lush Dessert – Perfect Fall Treat

Easy No Bake Pumpkin Lush Dessert – Your Perfect Fall Treat

This Easy No Bake Pumpkin Lush Dessert is a delightful layered treat that captures the cozy flavors of autumn.

Print Pin

Course: Dessert

Cuisine: American

Keyword: Autumn Recipes, Easy No Bake Pumpkin Lush Dessert, Fall Treat, no bake dessert, Pumpkin Dessert, Thanksgiving dessert

Prep Time: 30

Chill Time: 2

Total Time: 2 30

Servings: slices

Calories: 320kcal

Equipment

Mixing Bowl
9x13-inch dish
whisk

Ingredients

For the Crust

1 cup Graham Cracker Crumbs Substitute with gluten-free crumbs for a gluten-free option.
¼ cup Granulated Sugar Can be reduced or exchanged with a sugar alternative.
½ cup Unsalted Butter Use coconut oil for a dairy-free version.

For the Cheesecake Layer

8 oz Cream Cheese May substitute with non-dairy cream cheese for a vegan choice.
½ cup Powdered Sugar Can be replaced with a powdered sugar substitute for a healthier option.
2 cups Whipped Topping Opt for non-dairy whipped cream if desired.

For the Pumpkin Layer

1 pkg Instant Vanilla Pudding Mix Make sure it's instant for proper consistency.
1 cup Evaporated Milk Substitute with almond milk for a lighter alternative.
1 cup Pure Pumpkin Fresh pumpkin puree works beautifully too.
1 tsp Pumpkin Spice Substitute with a mix of cinnamon, nutmeg, and clove if needed.

Toppings

½ cup Chopped Pecans Feel free to omit if there are nut allergies.
1 cup Additional Whipped Topping For garnishing; gives an extra light and fluffy finish.

Instructions

Preparation Steps

Prepare the crust: In a medium bowl, combine graham cracker crumbs, granulated sugar, and melted butter. Mix until well combined, then press the mixture into the bottom of a 9x13-inch dish.
Create the cheesecake layer: Beat the softened cream cheese and powdered sugar in a mixing bowl until smooth and fluffy. Gently fold in the whipped topping until fully incorporated. Spread this mixture evenly over the prepared crust, then chill in the refrigerator for about 30 minutes.
Make the pumpkin layer: In a separate bowl, whisk together the instant vanilla pudding mix and evaporated milk until it thickens. Gradually stir in the pure pumpkin and pumpkin spice until creamy and smooth.
Combine the layers: Carefully fold in half a cup of whipped topping into the pumpkin mixture. Spread this pumpkin mix evenly over the chilled cheesecake layer.
Finish the dessert: Top the entire dessert with the remaining whipped topping and sprinkle chopped pecans over the top.
Chill before serving: Refrigerate the dessert for at least 2 hours or overnight.

Notes

This dessert is best enjoyed fresh, but can be stored in an airtight container in the refrigerator for up to 3 days. For long-term storage, wrap tightly and freeze for up to 2 months.

Nutrition