This is how we make the best cool and creamy layered pumpkin dessert. My pumpkin lush recipe starts with a sweet and salty pecan oatmeal crust, topped with no bake cream cheese filling, a floofy thick pumpkin layer, and finished with whipped topping. This easy pumpkin delight is naturally gluten-free so everyone at the table can dig in.

a bite taken out of dessert with a pumpkin in the background
I get asked to bring this layered pumpkin dessert every fall. Pumpkin delight does just that – delights me with its easiness, and delights those who enjoy the cool, creamy, spiced pumpkin flavors.

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My Favorite Pumpkin Lush Recipe – Easy Gluten-Free

This pumpkin lush dessert is one of my favorite fall treats to make when I want the cozy pumpkin spice vibes without the effort. I like to file it away in my pie-inspired genre. Just like my copycat Crumbl gluten-free pumpkin cream pie cookies, I want the ease of pumpkin pie without the effort.

The press-in crust is naturally gluten-free, but with ingredients you can pick up at your local grocery store. I use a food processor to combine the oats and pecans with melted butter, but you can also mix it by hand. I have those notes added below.

Once the crust has a quick oven bake (I find it holds and slices better with baking), the rest of creamy layers are dolloped on, but no need to chill in between. The cheesecake layer goes on top of the crust and is thick enough to hold the fluffy pumpkin pie layer on top.

It’s finished with the remaining Cool Whip whipped topping, or you can opt for the homemade whipped cream option. Pop into the fridge to set up and then it’s time to slice and serve. I’ve found this recipe to be so popular, it even inspired me to make a layered butterscotch delight as well.

Ingredient Tid Bits

  • Quick-Cooking Oats – Use certified gluten-free oats for a gluten-free dessert. Rolled oats may be used but they will have to be processed longer so the crust binds together.
  • Chopped Pecans – If you prefer another type of nut, feel free to substitute.
  • Instant Vanilla Pudding Mix – You will need three 3.4 ounce boxes and be sure it reads “instant” and not “cook and serve.” For a GF recipe, use a gluten-free brand, such as Simple Mixes or Garden Desserts.
  • Pumpkin Pie Spice – If you don’t have pumpkin spice substitute with 1 tsp cinnamon, ¼ tsp nutmeg, ⅛ tsp ginger, and ⅛ tsp ground cloves.
  • Cool Whip whipped topping – This makes the recipe a breeze, but if you prefer homemade whipped cream, beat together 1 ½ cups heavy cream with 3 tablespoons sugar for this recipe.

Let’s Make This Together!

(Below shows step-by-step photos and modified instructions. For the complete recipe, along with ingredient amounts, scroll down to the recipe card.)

Easy press-in crust

This is how you impress when you don’t consider yourself a “baker.” The crust is as easy as dumping the ingredients in a food processor and pulsing to combine.

Press the mixture evenly in a 9X13 baking dish, then bake in a 350 ℉ oven for 20 minutes. This helps set up the crust so it’s easy to slice and serve without crumbling.

the oatmeal crust layer blended together in a food processor.
If you don’t have a food processor, no worries, I have tips below for how to make the crust without.

Thick and creamy cream cheese layer

After the crust has cooled it’s time to top with the no bake cheesecake. Beat together a block of softened cream cheese with powdered sugar. Fold in 1 cup whipped topping and spread on top of the cooled crust.

the cream cheese layer for the pumpkin dessert in a glass bowl.
Folding in 1 cup whipped topping lightens the texture of the cream cheese layer.

Creamy pumpkin pie layer

This is where you might question things, but trust. This is a lot of pumpkin filling, but when it’s spread in a 9X13 dish it is the perfect amount! First beat together the canned pumpkin puree, vanilla pudding mix, milk, and pumpkin pie spice.

It will be very thick, but then folding in another cup of whipped topping lightens it up. Spread that on top of the cream cheese.

a spoon stirring the canned pumpkin with whipped topping.
Grab a big bowl for this step because you will be adding a lot of milk and you don’t want it to splash out when mixing.

Finishing touches

You’ll have some leftover Cool Whip topping and that gets spread on top of everything. This is when you can sprinkle on more chopped nuts, chocolate chips, shaved chocolate, cinnamon, or even chopped candy bars. Refrigerate the dish for about 3 hours so the layers set and then it’s time to enjoy!

the layers spread on in a glass casserole dish.
This fall dessert is perfect for leftover Halloween candy! Chop up some fun-sized candy bars and sprinkle on top.
horizontal view of layered pumpkin lush with a spatula lifting a piece out
This creamy fall dessert idea doesn’t take a lot of effort, but guests always want the recipe. Win win for all!

You can also swap out the crust for a no-bake graham cracker crust, especially if you don’t need a GF dessert. Mix together 12 finely crushed graham crackers, ⅓ cup sugar, and 9 tablespoons melted butter. Refrigerate for 15 minutes before spreading on the other layers.

Can I Make This Without A Food Processor?

Yes, you definitely can. To make the crust in a blender, you may need to scrape down the ingredients more since they won’t have as much surface area to circulate.

To make it completely by hand, mix together ½ quick oats and ½ oat flour with the remaining crust ingredients. Press-in pan and bake as directed.

close up of a bite taken out of layered pumpkin dessert
Using I top the lush with more chopped pecans and mini chocolate chips, but toffee bits or a dusting of cinnamon also works well.

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a bite taken out of dessert with a pumpkin in the background
4.46 stars (22 ratings)

Creamy Layered Pumpkin Lush Dessert

Melissa Erdelac of MamaGourmand headshot in patterned dress.Melissa Erdelac
Yield: 12
Prep Time: 20 minutes
Cook Time: 20 minutes
chilling: 3 hours
Total Time: 3 hours 40 minutes
This is how we make the best cool and creamy layered pumpkin dessert. My pumpkin lush recipe starts with a sweet and salty pecan oatmeal crust, topped with no bake cream cheese filling, a floofy thick pumpkin layer, and finished with whipped topping. This easy pumpkin delight is naturally gluten-free so everyone at the table can dig in.
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Ingredients
 

Pecan Oat Crust

Cream Cheese Layer

Pumpkin Layer

Topping

Instructions
 

Pecan Oat Crust

  • Preheat the oven to 350ºF.
  • In a food processor or high-powered blender place the oats, pecans, melted butter, cinnamon, and salt. Process, scraping down the bowl once or twice, until well mixed and the mixture comes together into a large bowl.
    2 cups quick-cooking oats, 1 cup chopped pecans, ½ cup unsalted butter, ¼ teaspoon cinnamon, ¼ teaspoon salt
  • Press firmly into an even layer in a 9X13 baking pan (preferably glass baking dish). Bake for 20-22 minutes. The crust will still be soft to the touch. Set aside to cool completely.

Cream Cheese Layer

  • Beat together the softened cream cheese with powdered sugar until smooth and no lumps remain. Fold in 1 cup cool whip whipped topping. Spread over cooled crust using an offset spatula. 
    8 ounces cream cheese, 1 cup powdered sugar, 4 ounces Cool Whip whipped topping

Pumpkin Layer

  • Beat together the milk, instant vanilla pudding, pumpkin puree, and pumpkin spice until smooth. Fold in 1 more cup of whipped topping. Use an offset spatula to smooth over cream cheese layer. 
    2 ½ cups milk, 3 (3.4 ounce) boxes instant vanilla pudding, 15 ounce can pumpkin puree, 1 teaspoon pumpkin pie spice, 4 ounces Cool Whip whipped topping

Topping

  • Spread the remaining whipped topping over the pumpkin layer. Sprinkle with chopped and additional pecans, if desired. Chill for at least 3 hours before serving. Store the leftovers, covered, in the refrigerator. 
    ¼ cup chopped chocolate or mini chips, ¼ cup chopped pecans, 4 ounces Cool Whip whipped topping

Notes

Make Ahead and Freezer Notes
Refrigerate: Make ahead and refrigerate up to two days before serving. To prevent from ruining the Cool Whip layer, place toothpicks in topping before covering with plastic wrap.
Freezing: Make the recipe then place in the freezer for topping to harden. Once it’s frozen, remove and wrap securely with plastic wrap then cover with foil. Freeze up to 2 months. Thaw 24-48 hours in refrigerator.
Recipe adapted from Lil Luna 
Calories: 562kcal, Carbohydrates: 85g, Protein: 8g, Fat: 23g, Saturated Fat: 9g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 8g, Trans Fat: 0.3g, Cholesterol: 38mg, Sodium: 544mg, Potassium: 348mg, Fiber: 4g, Sugar: 62g, Vitamin A: 6009IU, Vitamin C: 2mg, Calcium: 153mg, Iron: 2mg
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