Pumpkin Lasagna Dessert
This classic Pumpkin Lasagna Dessert comes together in four simple layers. The combination of buttery crust, creamy cheesecake filling, fluffy pumpkin pudding, and whipped topping makes it a longtime favorite for Thanksgiving tables, potlucks, and holiday gatherings.
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
How to Make Pumpkin Lasagna Dessert
Make the Nutty Shortbread Crust
- Preheat the oven to 350°F and lightly spray a 9x13-inch baking dish with nonstick cooking spray.
- In a medium bowl, combine the flour, granulated sugar, melted butter, and chopped nuts until evenly moistened.
- Press the mixture firmly into the bottom of the prepared baking dish.
- Bake for 18-20 minutes, or until lightly golden around the edges.
- Remove from the oven and allow the crust to cool completely before adding the next layer.
Prepare the Cream Cheese Layer
- In a large mixing bowl, beat the softened cream cheese and powdered sugar until smooth and creamy.
- Fold in the whipped topping until fully combined and fluffy.
- Spread the cream cheese mixture evenly over the cooled crust.
Make the Pumpkin Pudding Layer
- In a large bowl, whisk together the instant pudding mix and milk until the mixture begins to thicken.
- Add the pumpkin puree and cinnamon or pumpkin pie spice and mix until smooth.
- Fold in the whipped topping until light and fluffy.
- Spread the pumpkin mixture evenly over the cream cheese layer.
Finish and Chill
- Spread the remaining whipped topping evenly over the pumpkin layer.
- Sprinkle with chopped white chocolate and chopped pecans or walnuts.
- Cover and refrigerate for at least 3 hours, or until fully set.
- Slice into squares and serve chilled.
Notes
- This dessert is even better when made a day ahead, making it perfect for Thanksgiving dinner, Friendsgiving celebrations, holiday dessert tables, and fall potlucks.
- For a 9x9 pan, divide the recipe in half for a smaller crowd.