Pumpkin Lasagna Dessert
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This heavenly Pumpkin Lasagna Dessert will be knocking’ on Thanksgivings’ door big-time. 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 recipe! You may love this refreshing No Bake Strawberry Cream Layered Dessert too and everyone’s favorite – Chocolate Lasagna Layered Dessert!
Why We Love This Pumpkin Lasagna Dessert
This popular layered dessert is wonderful for potlucks, holidays and crowds! There’s enough for 18-24 servings depending on how big your servings are.
When I said this was sinfully delicious in the first paragraph, I was not kidding, one little bit! It’s one of the best layered pumpkin desserts everyone wants to dive into when they see it, especially around Thanksgiving time!
As far as the nuts
I wanted to add some crunchy toffee
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. BTW…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.
Anyways, I knew he would give his stamp of approval for this layered pumpkin 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!
Ingredients You Need for Pumpkin Lasagna Dessert Recipe
Nutty Shortbread Crust
- granulated sugar
- unsalted butter, melted
- all-purpose flour
- walnuts or pecans, chopped
Cream Cheese Layer
- cream cheese, softened
- powdered sugar
- cool whip or whipped cream
Pumpkin Pudding Layer
- Jello Instant Cheesecake or instant Vanilla Pudding Mix & Pie Filling
- almond milk or milk of choice
- pumpkin puree
- cinnamon or could use pumpkin pie spice
- cool whip or whipped cream
Top Layer
- cool whip or whipped cream
- white chocolate
, roughly chopped,
- chopped pecans or walnuts
How to Make Layered Pumpkin Dessert Lasagna
- Preheat oven to 350 F degrees.
- Spray a 9×13 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.
Smaller Pan Size Option
This pumpkin lasagna dessert recipe is for a 9×13 pan, so for a smaller crowd divide the recipe in half for a 9×9 pan.
More lasagna desserts you won’t be able to resist is this 4 Ingredient Oreo Lasagna Dessert, Blueberry Cream Cheesecake Lasagna, this Chocolate Lasagna Layered Dessert, this No Bake Strawberry Cheesecake Lasagna Dessert, this No-Bake Lemon Lasagna Dessert, and this Chocolate Chip Cookie Lasagna Dessert!
Make Ahead
This pumpkin lasagna dessert recipe 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. To take it up a notch, add a drizzle of caramel sauce! YUM!
If you want the chocolate version of this, go here!
Other crust variations, if you want this dessert totally all no bake, use golden oreos, graham crackers or ginger snaps cookies as the base layer with some melted butter!
This pumpkin lasagna treat is an exciting and tasty dessert. Its layers of creamy pumpkin and sweet cream cheese make it a great alternative to traditional pies and you can customize your pumpkin lasagna with fun pumpkin decorations for a truly unique dessert.
Not only is it simply delicious, but it’s also a big hit at parties, potlucks, and holiday dinners. So go ahead and give it a try!
More Pumpkin Ideas
- 7 Pumpkin Cookie Recipes for Pumpkin Cookie Lovers
- Pumpkin Magic Custard Cake
- Cinnamon Pumpkin Rolls with Cream Cheese Frosting
- Home-Made Pumpkin Spice Syrup & Pumpkin Spice Latte
- Pumpkin Cheesecake Swirl Brownies
- Best 10 Pumpkin Poke Cakes
- Sheet Pan Pumpkin Chocolate Chip Cookie Bars
- “CopyCat” Starbucks Pumpkin Pound Cake
- 20 Heavenly Layered Desserts!
Pumpkin Lasagna Dessert
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
- 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.
Yay! So happy to hear Tricia! It’s definitely a favorite for Thanksgiving! Hope you have a wonderful Thanksgiving!
If you want to make your own whipped cream, 1 cup of whipping cream + 2 tablespoons powdered sugar whipped together using a mixer until you get stiff peaks, without overbeating. So, in the recipe, yes it would be already whipped. Hope you enjoy! Happy Thanksgiving Faith!
This is sooooooo good! I made it last year and seeing this recipe come around again in my email reminded me that heck yeah, I need to make it again this year! I cut the recipe in half and put it in a 9×9 pan and make it gluten free (gluten free flour in the crust), It’s delicious…light, fluffy, and the perfect dessert after a big meal. Oh, I can’t wait to eat it again!
Is the “whipped cream” mentioned in the recipe for the Pumpkin Lasagna Dessert whipping cream that has already been whipped?
This is my kind of dessert! Looks delicious!!
Perfect recipe. Easy, Peasy and Delicious.
Hi Susan! I would substitute up to 1 cup confectioners sugar instead of the nuts. (You can add up to one tablespoon of water if the dough is too stiff) If you’re having trouble pressing the shortbread flat in the pan because it’s sticking to your fingers, cover it with a piece of plastic wrap, and push on the wrap. Remove the wrap before baking. 🙂
I want to make this to take to work, but one of my co-workers has a nut allergy. If I remove the nuts I’m guessing I need to add more flour. Do you think it would be cup for cup or not quite as much flour?
Wow, in a month? You better get on it Ben! LOL! Thank you so much, I’ll look forward to seeing what you put out there on your blog. 🙂
Seriously, that’s one of the most unique pumpkin desserts I’ve ever seen, Kim! Although I haven’t started my pumpkin season yet, I think it’s the time considering the fact that Thanksgiving is in a month in Canada. Fantastic idea!
I love lasagna desserts! And you took it to the top adding pumpkin Kim, please save me a slice! 😉
Oh my! Dessert lasagna. This is just genius. I’m in Australia so pumpkin desserts aren’t a big thing over here but I’m being increasingly exposed to them and the more I taste, the more I totally get it. This looks gorgeous
I want a pumpkin version and a toffee version please. Yes, the whole pan 😉 Amaze-balls Kim!! Yum!
When lasagna is in the title – I’m there! I love your sweet version of one of my favorite meals!!
pumpkin already?! it feels like fall just started today (; this sounds delicious even if i’m not ready to admit that it’s fall yet though!
Thank you so much dear!! You are so sweet and you should try it sometime! It’s unbelievable! xo
Thank you Catherine! You are so kind, and I do that when I see yours, so I’m glad you’re back on the blogging scene! Missed you and your yummy recipes girl! xo
I don’t think I could get 18 servings out of this. I’m thinking it would be a maximum of three because I’d have eaten most of it on my own long before I ever get around to serving it :). It looks just divine!
Oh my goodness! I love all of those rich, heavenly layers- looks so very delicious! I’m always drooling over your desserts 😀
Never made lasagna this way ! This is nice push ! Thank you and enjoy the day !
oooh glad that you added pecans! i like crunchy elements in my creamy desserts, so this sounds perfect (:
It feeds a crowd, so it’s perfect for Thanksgiving Kelly!! 😀
This totally sounds amazing! I love the creamy layers and then the crunchy pecans. Totally need this on my Thanksgiving menu!! Xoxo 🙂
Me too! Thank you Teresa!! 😀
Love these lasagna desserts. So cool and refreshing.
Ikr? I agree! Maybe I should just go with my gut feeling…ha! Thank you dear!
Oh my goodness, I love all these scrumptious layers, can’t wait to try this! 😀 And I think toffee sounds like the perfect topper!!!
LOL, I could definitely do that Kelsie!! Thank you dear!!
OK, I think you should make this version for your husband, and then make the toffee version for the two of us to share. (Better make a double batch of the toffee version actually.) This looks unbelievably good, Kim! I’m drooling!