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Pumpkin Cheesecake Pudding

4 from 1 vote
Modified: · Published: by · This post may contain affiliate links · 6 Comments
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Let me help satisfy all your fall cravings with this easy recipe for Pumpkin Cheesecake Pudding.

Filled with everything you need to make a no-bake cheesecake only with the added deliciousness of pumpkin!  

This cheesecake pudding recipe takes minutes to make and about an hour to chill before you can enjoy.

Pumpkin Cheesecake Pudding Pin

This Pumpkin Cheesecake Pudding is a light and airy dessert—closer to a mousse than a dense, traditional cheesecake.

You'll love this dessert—it’s light, fluffy, and creamy, with all the classic flavors of cheesecake and pumpkin pie in one easy, crowd-pleasing treat.

It’s perfect to serve when the season changes and fall is in the air… but honestly, who says we can’t enjoy pumpkin desserts all year long?

Looking for more easy desserts with pumpkin flavor? Try my Pumpkin Pie Treats or my Mini Pumpkin Bundt Cakes.

Table of Contents

No-Bake Pumpkin Cheesecake with Pudding Mix

  • Soften your cream cheese and whipped topping to room temperature to ensure a smooth, lump-free filling.
  • Use canned pumpkin puree, not pumpkin pie filling, to control sweetness and spice.
  • Refrigerate the pudding for at least 1 hour so it sets properly and isn’t too loose.
  • Top with whipped cream, chopped pecans, and crushed graham crumbs just before serving for extra flavor and texture.
  • Press graham cracker crumbs firmly into the cup bottoms before adding pudding to create a crust that stays crisp.
  • Assemble the dessert ahead of time and refrigerate for a few hours or overnight to save time.

Helpful Kitchen Tools

Kuopry Hand Mixer Electric, 5-Speed HandheldMore InformationMason Jars 8 OZ, VERONES 8More InformationGlass Jars, KAMOTA 40 PACK 4More Information2 Pieces Wooden Tart Tamper SetMore Information

 

Main Ingredients Needed

Here's a quick overview of the ingredients for this recipe. For exact amounts and to easily shop for everything, click the Instacart button in the recipe card below to add the ingredients straight to your cart!

Ingredients.

Substitutions and Variations

Pumpkin Dip: Serve the pudding in a bowl surrounded by cinnamon crackers for a fun appetizer.

No-Bake Pie: Spread the mixture into a store-bought graham cracker pie shell for another easy dessert option.

Whipped Topping Swap: Use a fat-free or lower-calorie version of whipped topping to lighten the dessert.

Cookie Crumb Variation: Try ginger snap cookies instead of graham crackers for a spiced crust.

More Ideas: See my layered pumpkin cheesecake in a jar recipe on the blog for another delicious variation.

Step-by-Step Directions

This section provides step-by-step photos and instructions to guide you through the recipe. For the complete printable version, scroll down to the recipe card below.

Cream cheese mixture with pumpkin.

Step 1: In a stand mixer fitted with a paddle attachment, beat the cream cheese until light and fluffy, then mix in the pumpkin puree and pumpkin pie spice, scraping the bowl as needed until fully combined.

Combine pumpkin, pudding mix.

Step 2: Mix in the sweetened condensed milk and pudding mix until combined, then switch to a whisk and gently fold in the Cool Whip until smooth (or fold by hand).

Pumpkin cheesecake.

Step 3: Chill the mixture for about 30 minutes, or until it firms up. You can also transfer it to an airtight container and refrigerate overnight if making ahead.

How to Prepare the Graham Cracker Crust

Graham Cracker Crumbs Process Photos

Step 4: In a mixing bowl, combine the crushed graham cracker crumbs, melted butter, and sugar. Stir until the crumbs are evenly coated and resemble wet sand.

How to Serve the Pumpkin Pudding in Individual Cups

add graham crackers to small cups with tamper tool.
Add Pumpkin Cheesecake to cups with cookie scoop.

Step 5: Spoon the graham cracker crumbs into the bottom of each serving cup and use a tart tamper to firmly press them down.

Step 6: Using a cookie scoop, layer the cheesecake pudding on top of the prepared crumb base. Add whipped cream and a sprinkle of chopped pecans and crushed graham cracker crumbs.

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Pumpkin Cheesecake with whipped cream and chopped pecans.

Prep-Ahead Tips

  • Prepare the pudding following the directions and store in a covered container in the refrigerator.
  • Also, prepare the graham cracker crumbs and store in a covered container in the refrigerator
  • The next day, add the graham cracker crumbs to the individual serving cups.
  • Finally add the pumpkin cheesecake pudding.
  • Cover each cup with plastic wrap and store in the refrigerator until ready to serve.
  • Right before serving, add the whipped cream, chopped pecans and graham cracker crumbs.

Insider Tips from My Kitchen to Yours

Want to make this recipe even better? Don’t miss my favorite tips below for boosting flavor, perfecting texture, and saving time in the kitchen!

✔️ DO use softened cream cheese to ensure a smooth, creamy filling.

❌ DO NOT substitute pumpkin pie filling for pumpkin puree—it will alter the flavor and sweetness.

Pinterest button to save this recipe. Pin this recipe.
Pumpkin Cheesecake Pudding Pin 2
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Recipe FAQ's

To view the answers, simply click on the down arrow (⬇) next to each question. If you have any other questions not answered here, please leave a comment!

Can you freeze canned pumpkin?

Leftover canned pumpkin only lasts for about a week when stored in the refrigerator. You can easily place the leftover canned pumpkin in ice cube trays and then pop out the cubes once frozen to store in freezer safe bags.

How do you defrost frozen pumpkin?

Allow pumpkin to thaw in the refrigerator overnight. When the pumpkin is defrosted it might be a little watery. Stir the pumpkin puree to incorporate the water and it should be fine to use in recipes.

📖 Recipe Card

pumpkin cheesecake pudding cups
Lois

Pumpkin Cheesecake Pudding

4 from 1 vote
Easy Pumpkin Cheesecake Pudding – a no-bake fall dessert with graham cracker crumbs, creamy whipped topping, and crunchy pecans.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings: 8 servings
Course: Desserts
Cuisine: American
Calories: 561
Ingredients Equipment Method Nutrition Video Notes

Ingredients
  

For the Crust
  • 2 cups graham cracker crumbs
  • 4 tablespoons melted butter
  • 4 tablespoons sugar
For the Filling
  • 8 ounce Cream cheese softened
  • 15 ounce Pumpkin puree
  • 1 - 2 teaspoons pumpkin pie spice
  • 3.4 ounce Cheesecake flavored instant pudding mix
  • 14 ounce Sweetened condensed milk
  • 12 ounce Frozen Cool Whip Topping
For the Garnish
  • Extra Cool Whip Topping or regular whipped cream
  • Chopped pecans
  • Extra graham cracker crumbs.
Cooking for More (or Less?)Scale this recipe up or down. Adjust the number of servings above to automatically update ingredient amounts.

Equipment

Video

Method
 

  1. In the bowl of a stand mixer with the paddle attachment, beat the cream cheese until it's light and fluffy; about 3 minutes.
  2. Add the pumpkin puree and pumpkin pie spice and mix until completely combined.
  3. Scrap down the sides of the bowl.
  4. Add the sweetened condensed milk, followed by the cheesecake pudding mix.
  5. Mix again until everything is combined.
  6. Change the paddle attachment to the whisk attachment and slowly add in the Cool Whipped Topping until well combined. You can also do this step by hand if you prefer.
  7. Refrigerate the mixture until the pudding has firmed up. This should take about 30 minutes or so.
  8. At this point you could store the mixture in an air-tight container and refrigerate till the next day.
  9. Combine the crushed graham cracker crumbs in a bowl.
  10. Add the melted butter and 4 tablespoons sugar.
  11. Stir to combine.
  12. Add the crumbs to the bottom of the cups you want to serve the dessert in.
  13. Use the tart tamper to press the crumbs down into the bottom of the cup.
  14. Using a cookie scoop, add a few scoops of cheesecake pudding on top of the graham cracker crumbs.
  15. Top the pumpkin cheesecake pudding with homemade whipped cream or a dollop of whipped topping on top.
  16. Then sprinkle chopped pecans and a few graham cracker crumbs.

Nutrition

Serving: 1ServingCalories: 561kcalCarbohydrates: 66gProtein: 9gFat: 31gSaturated Fat: 20gPolyunsaturated Fat: 9gCholesterol: 61mgSodium: 359mgFiber: 2gSugar: 51g

Notes

  • Depending on the size cups you use for this dessert, you should be able to get 8 to 10 servings.
  • Let cream cheese and whipped topping soften to avoid lumps.
  • Use pumpkin puree (not pie filling) for balanced sweetness and spice.
  • Refrigerate at least 1 hour to help the pudding set.
  • Add whipped cream, pecans, and graham crumbs just before serving.
  • Prepare a few hours or overnight in advance for easy serving.

Tried this recipe?

Let us know how it was!

About Lois

Originally from Queens, NY, Lois is the voice behind Walking on Sunshine Recipes, where she shares easy, family-friendly meals made with simple ingredients. She believes dinner doesn’t have to be complicated to be delicious and offers practical recipes, monthly meal plans, and free printables to help busy families cook with less stress and more joy. When she’s not in the kitchen, Lois enjoys time with her family, gardening and sharing inspiration from her home in rural Pennsylvania.

Comments

  1. Tina Morrison says

    How much pumpkin spice do you use? I don't see that anywhere.

    Reply

    • Lois says

      Sorry about that! You can use 1 to 2 teaspoons of pumpkin pie spice. Thank you!

      Reply

  2. Julie Briones says

    Oh, this looks delish! It almost looks like a mousse! Love all things pumpkin! Thanks for sharing at Tuesday Turn About, Lois... I'll be featuring you at tomorrow's party! Pinned!

    Reply

  3. Joanne says

    These look delicious! Pinned.

    Reply

  4. Rebecca - Glutarama says

    You had me at cheesecake and then threw in Pumpkin and I'm thrilled! Love this idea and will be saving this to try with my family.

    Reply

    • Lois says

      I love everything pumpkin and cheesecake too! Thank you for visiting.

      Reply
4 from 1 vote (1 rating without comment)

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