Pumpkin Lasagna Dessert

Why You’ll Love This Recipe

This dessert combines the best of pumpkin pie and cheesecake in an easy layered form. It requires no complicated steps, can be made ahead, and serves a crowd. The nutty crust provides a crunchy base, the cream cheese layer adds richness, the pumpkin pudding layer brings warm spice, and the whipped topping makes it light and irresistible.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Crust

1 cup all-purpose flour
2 tablespoons sugar
¼ cup pecans or walnuts, chopped finely
½ cup butter, softened

Cream Cheese Layer

1 (8 oz) package cream cheese, softened
1 cup granulated sugar
1 (8 oz) container whipped topping, thawed

Pumpkin Layer

3 small boxes (3.4 oz each) vanilla pudding mix
3 cups milk
1 cup pumpkin puree (from a 15 oz can)
1 teaspoon pumpkin pie spice or ground cinnamon

Topping

1 (8 oz) container whipped topping, thawed
pecans, chopped

Directions

1. Preheat oven to 350°F. In a mixing bowl, combine flour, sugar, chopped nuts, and softened butter. Mix until crumbly.
2. Press mixture into the bottom of a 9×13-inch baking dish. Bake for 15–20 minutes or until lightly golden. Let cool completely.
3. For the cream cheese layer, beat cream cheese and sugar until smooth. Fold in whipped topping. Spread evenly over cooled crust.
4. For the pumpkin layer, whisk pudding mixes with milk until thickened. Stir in pumpkin puree and pumpkin pie spice. Spread over the cream cheese layer.
5. Spread remaining whipped topping over the pumpkin layer.
6. Sprinkle with chopped pecans.
7. Refrigerate for at least 4 hours (or overnight) before serving to allow layers to set.

Servings and timing

This recipe makes about 12–15 servings.
Prep time: 30 minutes
Cook time: 20 minutes (for crust)
Chill time: 4 hours
Total time: 4 hours 50 minutes

Variations

• Use gingersnap cookies or graham crackers for the crust instead of flour and nuts.
• Swap pecans for walnuts or almonds.
• Add a drizzle of caramel sauce on top before serving.
• Make it lighter by using sugar-free pudding and light whipped topping.
• Add extra pumpkin pie spice for a stronger fall flavor.

Storage/Reheating

Store pumpkin lasagna dessert covered in the refrigerator for up to 4 days. It’s best served chilled and does not require reheating. This dessert can also be frozen for up to 2 months just thaw in the refrigerator before serving.

FAQs

Can I make pumpkin lasagna dessert ahead of time?

Yes, it’s actually better when made the day before so the layers have time to set.

What kind of nuts are best for the crust?

Pecans and walnuts work best, but almonds can also be used.

Can I make this dessert without nuts?

Yes, simply omit the nuts and use just flour, butter, and sugar for the crust.

Can I use instant pudding mix?

Yes, instant pudding is what makes this recipe quick and easy.

Can I use fresh pumpkin puree instead of canned?

Yes, just be sure it’s well-drained and smooth.

Do I have to bake the crust?

Yes, baking helps the crust firm up and hold the layers.

Can I freeze pumpkin lasagna dessert?

Yes, freeze tightly covered for up to 2 months and thaw in the refrigerator before serving.

Can I use homemade whipped cream instead of store-bought?

Yes, but stabilize it with a bit of powdered sugar so it holds up in the layers.

What size pan should I use?

A 9×13-inch baking dish works perfectly.

Can I add toppings besides pecans?

Yes, try caramel drizzle, shaved chocolate, or a sprinkle of cinnamon.

Conclusion

Pumpkin lasagna dessert is a stunning layered treat that combines creamy, spiced, and crunchy elements into one irresistible bite. Perfect for Thanksgiving or any fall celebration, this make-ahead dessert is a crowd favorite that’s as simple to make as it is delicious to serve.

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