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+ servings
Pumpkin Lasagna Dessert
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4.79 from 19 votes

Pumpkin Lasagna Dessert

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!
Course: Dessert
Cuisine: American
Keyword: cream cheese, lasagna, layered dessert, pudding, pumpkin
Servings: 18
Author: Kim Lange


Nutty Shortbread Crust

  • 6 tablespoon 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 2-½ 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
  • 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. 

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.


For a 9x9 pan, divide the recipe in half for a smaller crowd.