Print

Pumpkin Lasagna Dessert

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Pumpkin lasagna dessert is a layered, no-bake treat with a buttery nut crust, creamy cheesecake layer, spiced pumpkin pudding filling, and fluffy whipped topping. Perfect for fall gatherings and holidays.

Ingredients

2 cups graham cracker crumbs

1/2 cup unsalted butter, melted

1/4 cup sugar (for crust)

8 oz cream cheese, softened

1/2 cup powdered sugar (for cheesecake layer)

1 teaspoon vanilla extract

1 cup canned pumpkin puree

1/2 cup brown sugar

1 teaspoon cinnamon

1/2 teaspoon nutmeg

1/4 teaspoon ground ginger

1/8 teaspoon cloves

1 box instant vanilla pudding mix (3.4 oz)

2 1/2 cups milk

1 cup heavy whipping cream, whipped

Chopped pecans or nuts, for garnish

Whipped cream, for topping

Instructions

  1. In a bowl, combine graham cracker crumbs, melted butter, and sugar. Press mixture into the bottom of a 9×13 inch pan to form the crust.
  2. In a separate bowl, beat cream cheese, powdered sugar, and vanilla extract until smooth. Spread over the crust.
  3. In another bowl, mix pumpkin puree, brown sugar, cinnamon, nutmeg, ginger, and cloves. Set aside.
  4. Prepare instant pudding according to package instructions using milk. Let it set slightly.
  5. Layer the pumpkin mixture over the cheesecake layer, then pour the pudding over the pumpkin layer.
  6. Spread whipped cream over the top layer and sprinkle with chopped pecans or nuts for garnish.
  7. Refrigerate for at least 4 hours or overnight before serving.

Notes

Use gingersnap crumbs instead of graham crackers for extra spice.

Add a drizzle of caramel sauce on top for added sweetness.

Substitute cream cheese with mascarpone for a richer cheesecake layer.

Can be made in individual cups for easy serving.

Store in the fridge for up to 3 days.

Nutrition

Find it online: https://familydinnercooking.com/pumpkin-lasagna-dessert/