Preheat your oven to 350°F (175°C) and prepare a 9x13 inch baking pan by greasing it lightly with cooking spray. In a food processor, pulse graham crackers until they turn into fine crumbs, then combine them with granulated sugar and melted butter. Press this mixture firmly into the bottom of the pan and bake for 5-7 minutes until set and lightly golden. Allow the crust to cool completely.

In a mixing bowl, beat the softened cream cheese together with confectioner’s sugar until the mixture is smooth and creamy, about 2-3 minutes. Gently fold in the whipped topping until well combined, then spread this cheesecake mixture evenly over the cooled graham cracker crust. Refrigerate while you prepare the pumpkin layer.

In a medium bowl, whisk together the half and half and instant vanilla pudding mix until it begins to thicken, about 2 minutes. Add in pumpkin puree and pumpkin spice, mixing thoroughly. Fold in additional whipped topping, ensuring the pumpkin layer is light and fluffy. Carefully spread this mixture over the cheesecake layer.

Spread the remaining whipped topping over the pumpkin layer. If desired, sprinkle chopped pecans on top. Cover the pan with plastic wrap and refrigerate for at least 2 hours, or overnight.

Once chilled, slice your Pumpkin Lush into squares for serving and enjoy each smooth, creamy bite.