This heavenly Pumpkin Lasagna Dessert will be knocking’ on Thanksgiving’s door big-time. Is it too early for pumpkin? Never! My husband was begging for this!
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!
This is wonderful for potlucks, holidays and crowds! There’s enough for 18-24 servings depending on how big your servings are and when I said this was sinfully delicious in the first paragraph, I was not kidding, one little bit!
You can leave the nuts out if you want. 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?
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.
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, walnuts, marshmallows, or with Whoppers and that’s just the tip of the iceberg. I have to mix it up honey!
Anyways, I knew he would give his stamp of approval for this 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!
This a dessert 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.
If you want the chocolate version of this, go here! If you want more pumpkin ideas, here’s a bevy of them, like this medley of 7 Pumpkin Cookie Recipes for Pumpkin Cookie Lovers, this Cinnamon Pumpkin Rolls with Cream Cheese Frosting and these amazing Best 10 Pumpkin Poke Cakes. YUM!
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!
- 6 tbsp granulated sugar
- 1 cup unsalted butter melted
- 2 cups all-purpose flour
- 2 cups walnuts or pecans chopped
- 2-8 oz cream cheese
- 1 1/2 cups powdered sugar
- 2 cups cool whip or whipped cream
- 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 pie filling
- 1 teaspoon cinnamon
- 2 cups cool whip or whipped cream
- 4 cups cool whip or whipped cream
- 1 cup white chocolate roughly chopped
- 1 cup walnuts or pecans roughly chopped
Preheat oven to 350 F degrees.
Spray a 9x13 inch baking dish with cooking spray.
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.
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.
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.
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.
For a 9x9 pan, divide the recipe in half for a smaller crowd.