Description
This Sugar-Free Pumpkin Lush is a creamy, layered fall dessert made with a buttery sugar-free graham cracker crust, fluffy cheesecake layer, warmly spiced pumpkin filling, and light whipped topping. It is easy to assemble ahead and perfect for Thanksgiving, holiday gatherings, and fall parties. Chilled until perfectly set, every bite delivers the cozy flavors of pumpkin pie in a rich, creamy dessert without regular sugar.
Ingredients
Scale
Crust
- 2 cups sugar-free graham cracker crumbs
- 1 tbsp granulated sugar-free sweetener
- 8 tbsp (1/2 cup) unsalted butter, melted
Cheesecake Layer
- 16 oz cream cheese, softened
- 2 cups powdered sugar-free sweetener
- 1 cup sugar-free whipped topping, thawed
Pumpkin Layer
- 15 oz can pumpkin puree, not pumpkin pie filling
- 2 tsp pumpkin pie spice
- 1 box (about 3.4–4 oz) sugar-free instant vanilla pudding mix
- 1 1/4 cups half and half, or unsweetened almond milk
- 1/2 cup sugar-free whipped topping, thawed
Final Layer
- 8 oz sugar-free whipped topping, thawed
- 1/2 cup chopped pecans or walnuts, optional
Instructions
- Preheat the oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish.
- In a medium bowl, combine the sugar-free graham cracker crumbs, granulated sugar-free sweetener, and melted butter until evenly moistened.
- Press the crust mixture firmly and evenly into the bottom of the prepared baking dish. Use the bottom of a measuring cup or glass to compact it.
- Bake the crust for 5–7 minutes. Remove from the oven and allow it to cool completely.
- For the cheesecake layer, beat the softened cream cheese and powdered sugar-free sweetener in a large bowl until smooth and creamy.
- Gently fold in 1 cup of sugar-free whipped topping until light and fluffy.
- Spread the cheesecake mixture evenly over the completely cooled crust. Refrigerate while preparing the pumpkin layer.
- For the pumpkin layer, whisk the half and half and sugar-free instant vanilla pudding mix together until thickened, about 2 minutes.
- Add the pumpkin puree and pumpkin pie spice. Mix until smooth and fully combined.
- Gently fold in 1/2 cup of sugar-free whipped topping.
- Spread the pumpkin mixture evenly over the cheesecake layer.
- Spread the remaining 8 oz of sugar-free whipped topping evenly over the pumpkin layer.
- Sprinkle chopped pecans or walnuts over the top, if desired.
- Cover and refrigerate for at least 4 hours, preferably overnight, until firmly set.
- Slice into squares and serve chilled.
Notes
- Use fully softened cream cheese for the smoothest cheesecake layer.
- Chill for at least 4 hours; overnight chilling produces the firmest layers and cleanest slices.
- If using a smaller 3.4 oz box of sugar-free pudding mix, use about 1 to 1 1/8 cups half and half rather than the full 1 1/4 cups if needed for a thicker pumpkin layer.
- Unsweetened almond milk can replace the half and half for a lighter version, although the filling will be slightly less rich.
- Toast the pecans before adding them for deeper flavor and extra crunch.
- Add 1/2 teaspoon ground ginger to the pumpkin layer for extra warmth.
- Add 1/2 teaspoon sugar-free maple extract to the cheesecake layer for a maple-pumpkin variation.
- Sugar-free caramel sauce can be drizzled over individual servings.
- Store covered in the refrigerator for up to 4 days.
- Do not freeze, as freezing and thawing may cause the texture to become grainy.
- Nutrition is approximate and will vary according to the brands of sweeteners, pudding mix, whipped topping, graham crackers, and other ingredients used.
- Despite being commonly described as a no-bake dessert, the crust in this version is briefly baked before the chilled layers are assembled.
- Prep Time: 20 minutes
- Cook Time: 7 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 12 servings
- Calories: 285 per serving
- Fat: 24g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 5g
Keywords: Sugar-Free Pumpkin Lush