Easy No-Bake Gluten-Free Pumpkin Lush Dessert Recipe

Make the Crust: In a medium bowl, combine gluten-free graham cracker crumbs, 2 tablespoons granulated sugar, and 6 tablespoons melted unsalted butter. Mix until well combined. Press the mixture firmly and evenly into the bottom of a 9x13 inch baking dish. Chill the crust in the refrigerator for at least 15 minutes.

Prepare the Cream Cheese Layer: In a large bowl, using an electric mixer, beat the softened cream cheese and 1 cup powdered sugar until smooth and creamy. Gently fold in half of the thawed whipped topping until just combined. Spread this mixture evenly over the chilled graham cracker crust.

Mix the Pumpkin Pudding Layer: In another medium bowl, whisk together the instant vanilla pudding mix and cold milk until the mixture begins to thicken. Stir in the canned pumpkin puree and pumpkin pie spice until everything is well combined and smooth.

Assemble the Layers: Carefully spread the pumpkin pudding mixture over the cream cheese layer, making sure to cover it completely.

Top and Chill: Top the pumpkin layer with the remaining thawed whipped topping, spreading it evenly. Cover the dish with plastic wrap and chill in the refrigerator for at least 4 hours, or preferably overnight, to allow the dessert to set completely.

Garnish and Serve: Before serving, remove the plastic wrap and, if desired, lightly dust the top with a sprinkle of cinnamon or extra pumpkin pie spice. Slice into squares and serve cold.