For the Crust:

• 1 1/2 cups graham cracker crumbs (or gingersnap crumbs)
• 1/2 cup unsalted butter, melted

For the Pumpkin Layer:

• 1 cup pumpkin puree
• 8 oz cream cheese, softened
• 1 cup powdered sugar
• 1 tsp vanilla extract
• 1 tsp ground cinnamon

For the Pudding Layer:

• 2 boxes (3.4 oz each) instant vanilla pudding mix
• 2 cups cold milk
• 1 tsp pumpkin pie spice

For the Topping:

• 1 container (8 oz) whipped topping (like Cool Whip)
• Optional: chopped pecans or cinnamon for garnish

Instructions:

1. Prepare the Crust:
   • In a medium bowl, combine the graham cracker crumbs and melted butter until evenly moistened.
   • Press the mixture firmly into the bottom of a 9x13-inch baking dish to form an even layer.
   • Chill in the refrigerator while preparing the other layers.
2. Make the Pumpkin Layer:
   • In a large bowl, beat together the softened cream cheese, pumpkin puree, powdered sugar, vanilla extract, and cinnamon until smooth and creamy.
   • Spread the pumpkin mixture evenly over the chilled crust.
3. Prepare the Pudding Layer:
   • In another bowl, whisk together the instant pudding mix, cold milk, and pumpkin pie spice until thickened, about 2 minutes.
   • Carefully spread the pudding mixture over the pumpkin layer.
4. Add the Topping:
   • Gently spread the whipped topping over the pudding layer, covering the entire surface.
   • For added texture and flavor, sprinkle with chopped pecans or a dusting of cinnamon.
5. Chill:
   • Refrigerate the pumpkin lush for at least 4 hours, or until fully set.
6. Serve:
   • Slice into squares and serve chilled.