Pumpkin Lasagna Dessert

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This heavenly Pumpkin Lasagna Dessert will be knocking’ on Thanksgivings’ door big-time.  Creamy, dreamy layers of cheesecake pudding, light and fluffy pumpkin mousse and whipped cream sinfully and deliciously atop a superb nutty shortbread crust.

You’ll definitely want to end your family Thanksgiving meal on a sweet note with this pumpkin lasagna dessert recipe!  You may love this refreshing No Bake Strawberry Cream Layered Dessert too and everyone’s favorite – Chocolate Lasagna Layered Dessert!

easy pumpkin lasagna dessert recipe layered

Why We Love This Pumpkin Lasagna Dessert

This popular layered dessert is wonderful for potlucks, holidays and crowds!  There’s enough for 18-24 servings depending on how big your servings are. 

When I said this was sinfully delicious in the first paragraph, I was not kidding, one little bit!  It’s one of the best layered pumpkin desserts everyone wants to dive into when they see it, especially around Thanksgiving time!

As far as the nuts in this layered pumpkin dessert, if you have an allergy or just don’t like them, you can just leave the nuts out or you could go for a graham cracker crust.  

I wanted to add some crunchy toffee on top, but the hubs was like umm…no, but it would be good, ya know!  But I did add some chopped white chocolate and walnuts, but you can modify to your own liking, right?  Still would go for toffee! 

He likes it when I ask his opinion and he does have a lot of good ideas, but sometimes he thinks all of his ideas are the best, which a lot of them are, except “Houston!”, we have a slight problem. BTW…He’s a total dessert snob!  UGH!! 

He always turns his nose up when I suggest I’m going to make something with peppermint, banana, lemon, apple, walnutsmarshmallows, or with Whoppers and that’s just the tip of the iceberg. 

Anyways, I knew he would give his stamp of approval for this layered pumpkin dessert! He loves pumpkin and whipped cream and everything else in this luscious pan, so it was a win-win at the homestead for sure!  

easy pumpkin lasagna dessert recipe layeredeasy pumpkin lasagna dessert recipe layeredeasy pumpkin lasagna dessert recipe layered

Ingredients You Need for Pumpkin Lasagna Dessert Recipe

Nutty Shortbread Crust

  • granulated sugar
  • unsalted butter, melted
  • all-purpose flour
  • walnuts or pecans, chopped

Cream Cheese Layer

Pumpkin Pudding Layer

  • Jello Instant Cheesecake or instant Vanilla Pudding Mix & Pie Filling
  • almond milk or milk of choice
  • pumpkin puree
  • cinnamon or could use pumpkin pie spice
  • cool whip or whipped cream

Top Layer

  • cool whip or whipped cream
  • white chocolate, roughly chopped,
  • chopped pecans or walnuts

easy pumpkin lasagna dessert recipe layered

How to Make Layered Pumpkin Dessert Lasagna

  1. Preheat oven to 350 F degrees.
  2. Spray a 9×13 inch baking dish with cooking spray. 

Nutty Shortbread Crust

  1. Melt butter in microwave or on stove, then mix in all the rest of the crust ingredients and press the mixture into the prepared baking dish.
  2. Bake it for about 20 minutes. Let cool.

Cheesecake Layer

  1. Using a mixer, beat the the cream cheese and powdered sugar together and then add the whipped cream and mix well.  Spread evenly on top of cooled crust.

Pumpkin Pudding Layer

  1. In a large bowl, mix milk, pudding mixes together.  Add in the, pumpkin and cinnamon, mix well.  Fold in the whipped cream and spread on top of Cheesecake Layer evenly.

Whipped Cream Layer

  1. Spread the whipped cream on top of pumpkin pudding layer. Add chopped nuts  and chopped white chocolate on top
  2. Refrigerate for 3 hours until it sets before serving.

easy pumpkin lasagna dessert recipe layered

Smaller Pan Size Option

This pumpkin lasagna dessert recipe is for a 9×13 pan, so for a smaller crowd divide the recipe in half for a 9×9 pan.

More lasagna desserts you won’t be able to resist is this 4 Ingredient Oreo Lasagna Dessert, Blueberry Cream Cheesecake Lasagna, this Chocolate Lasagna Layered Dessert, this No Bake Strawberry Cheesecake Lasagna Dessert, this No-Bake Lemon Lasagna Dessert, and this Chocolate Chip Cookie Lasagna Dessert!

Make Ahead

This pumpkin lasagna dessert recipe you can make a day or two ahead of time. In fact, preparing it and letting it set in overnight in the fridge and serving it the next day is the best.  It does need to set up at least 3 hours.  To take it up a notch, add a drizzle of caramel sauce! YUM!

If you want the chocolate version of this, go here!  

Other crust variations, if you want this dessert totally all no bake, use golden oreos, graham crackers or ginger snaps cookies as the base layer with some melted butter!

Pumpkin Lasagna Dessert

This pumpkin lasagna treat is an exciting and tasty dessert. Its layers of creamy pumpkin and sweet cream cheese make it a great alternative to traditional pies and you can customize your pumpkin lasagna with fun pumpkin decorations for a truly unique dessert.

Not only is it simply delicious, but it’s also a big hit at parties, potlucks, and holiday dinners. So go ahead and give it a try!

More Pumpkin Ideas

Pumpkin Lasagna Dessert

Pumpkin Lasagna Dessert

Kim Lange
Creamy, dreamy layers of cheesecake pudding, light and fluffy pumpkin mousse and whipped cream sinfully and deliciously atop a superb nutty shortbread crust. Perfect for your family feast!
4.79 from 19 votes
Prep Time 20 minutes
Cook Time 20 minutes
fridge 3 hours
Total Time 3 hours 40 minutes
Course Dessert
Servings 18 Servings
Calories

Ingredients
 
 

Nutty Shortbread Crust

  • 6 tablespoons granulated sugar
  • 1 cup unsalted butter melted
  • 2 cups all-purpose flour
  • 2 cups walnuts or pecans chopped

Cream Cheese Layer

  • 2 8 oz cream cheese
  • 1 ½ cups powdered sugar
  • 2 cups cool whip or whipped cream

Pumpkin Pudding Layer

  • 3 3.4 oz. Jell-O Instant Cheesecake or Vanilla Pudding & Pie Filling
  • 2 cups almond milk or 2-1/2 cups milk
  • 1 15 oz. can Pumpkin puree
  • 1 teaspoon cinnamon
  • 2 cups cool whip or whipped cream

Top Layer

  • 4 cups cool whip or whipped cream
  • ½ cup white chocolate grated or curls
  • 1 cup walnuts or pecans roughly chopped

Instructions
 

  • Preheat oven to 350 F degrees.
  • Spray a 9x13 inch baking dish with cooking spray. 

Nutty Shortbread Crust

  • Melt butter in microwave or on stove, then mix in all the rest of the crust ingredients and press the mixture into the prepared baking dish.
  • Bake it for about 20 minutes. Let cool.

Cheesecake Layer

  • Using a mixer, beat the the cream cheese and powdered sugar together and then add the whipped cream and mix well.  Spread evenly on top of cooled crust.

Pumpkin Pudding Layer

  • In a large bowl, mix milk, pudding mixes together.  Add in the, pumpkin and cinnamon, mix well.  Fold in the whipped cream and spread on top of Cheesecake Layer evenly.

Whipped Cream Layer

  • Spread the whipped cream on top of pumpkin pudding layer. Add chopped nuts  and chopped white chocolate on top
  • Refrigerate for 3 hours until it sets before serving.

Notes

For a 9x9 pan, divide the recipe in half for a smaller crowd. 
Keyword cream cheese, lasagna, layered dessert, pudding, pumpkin
Tried This Recipe?Let us know how it was by commenting below!

37 Comments

  1. If you want to make your own whipped cream, 1 cup of whipping cream + 2 tablespoons powdered sugar whipped together using a mixer until you get stiff peaks, without overbeating. So, in the recipe, yes it would be already whipped. Hope you enjoy! Happy Thanksgiving Faith!

  2. This is sooooooo good! I made it last year and seeing this recipe come around again in my email reminded me that heck yeah, I need to make it again this year! I cut the recipe in half and put it in a 9×9 pan and make it gluten free (gluten free flour in the crust), It’s delicious…light, fluffy, and the perfect dessert after a big meal. Oh, I can’t wait to eat it again!

  3. Hi Susan! I would substitute up to 1 cup confectioners sugar instead of the nuts. (You can add up to one tablespoon of water if the dough is too stiff) If you’re having trouble pressing the shortbread flat in the pan because it’s sticking to your fingers, cover it with a piece of plastic wrap, and push on the wrap. Remove the wrap before baking. 🙂

  4. I want to make this to take to work, but one of my co-workers has a nut allergy. If I remove the nuts I’m guessing I need to add more flour. Do you think it would be cup for cup or not quite as much flour?

  5. Seriously, that’s one of the most unique pumpkin desserts I’ve ever seen, Kim! Although I haven’t started my pumpkin season yet, I think it’s the time considering the fact that Thanksgiving is in a month in Canada. Fantastic idea!

  6. Oh my! Dessert lasagna. This is just genius. I’m in Australia so pumpkin desserts aren’t a big thing over here but I’m being increasingly exposed to them and the more I taste, the more I totally get it. This looks gorgeous

  7. Thank you Catherine! You are so kind, and I do that when I see yours, so I’m glad you’re back on the blogging scene! Missed you and your yummy recipes girl! xo

  8. OK, I think you should make this version for your husband, and then make the toffee version for the two of us to share. (Better make a double batch of the toffee version actually.) This looks unbelievably good, Kim! I’m drooling!

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