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Pumpkin Lasagna Dessert Recipe

Pumpkin Lasagna Dessert is a no-bake fall treat that layers creamy goodness and a crunchy crust. This delightful dessert is perfect for the holiday season, freeing up your oven for other dishes and offering a cool, sweet finish to any meal. The dessert starts with a vanilla wafer crust spiced with pumpkin pie spice, followed by layers of cream cheese, pumpkin puree mixed with French vanilla pudding, and topped with Cool Whip. After setting in the refrigerator, the dessert is garnished with white chocolate curls, pumpkin pie spice, and fall sprinkles for a festive touch. Serve cold and enjoy the rich, creamy flavors of this easy-to-make dessert.
A woman in an apron is preparing a meal in a sunny kitchen filled with fresh vegetables and herbs.
Updated on Monday 25 November 2024
Pumpkin Lasagna Dessert
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Pumpkin Lasagna Dessert is a no-bake fall treat that layers creamy goodness and a crunchy crust. This delightful dessert is perfect for the holiday season, freeing up your oven for other dishes and offering a cool, sweet finish to any meal.

INGREDIENTS

  • Vanilla Wafer Crumbs: 2 cups, combined with pumpkin pie spice for a flavorful base.
  • Pumpkin Pie Spice: 2 teaspoons, adds a warm, autumnal flavor to the crust.
  • Salted Butter: 6 tablespoons, melted and mixed with the crumbs to form the crust.
  • Cream Cheese: 16 ounces (2 packages), softened for a smooth, creamy layer.
  • Dark Brown Sugar: 1/2 cup, adds a rich sweetness to the cream cheese layer.
  • Sour Cream: 1 cup, for a tangy, creamy texture.
  • Cool Whip: 16 ounces, thawed and divided to add lightness to the layers.
  • Canned Pumpkin Puree: 2 cups, provides the essential pumpkin flavor.
  • Whole Milk: 1 cup, to mix with the pudding.
  • Instant French Vanilla Pudding: 3.4 ounces, helps thicken the pumpkin layer.
  • White Chocolate Curls: For garnish, adding a touch of elegance.
  • Pumpkin Pie Spice: Optional garnish for extra flavor.
  • Fall Sprinkles: Optional garnish for a festive touch.

INSTRUCTIONS

Step 1: Prepare the Crust
Whisk together 2 cups of vanilla wafer crumbs and 2 teaspoons of pumpkin pie spice until well blended. Pour in 6 tablespoons of melted salted butter and mix until the crumbs are fully coated. Press the mixture into a greased 9×13 inch baking dish and place in the refrigerator to chill while you prepare the filling.
Step 2: Make the Cream Cheese Layer
In a large mixing bowl, use a stand mixer or hand mixer to beat 16 ounces (2 packages) of softened cream cheese and 1/2 cup of firmly packed dark brown sugar until light and fluffy, about 5 minutes. Mix in 1 cup of sour cream until well blended. Fold in 2 cups of the Cool Whip just until combined. Pour this mixture into the 9×13 inch baking dish over the chilled crust and spread it evenly with an offset spatula. Place the pan back in the refrigerator.
Step 3: Make the Pumpkin Layer
In a medium mixing bowl, whisk together 2 cups of canned pumpkin puree, 1 cup of whole milk, and a 3.4-ounce box of instant French vanilla pudding mix until smooth and creamy. Remove the pan from the refrigerator and gently pour the pumpkin mixture on top of the cream cheese layer. Use an offset spatula to gently even out the layer.
Step 4: Top with Cool Whip
Gently scoop the remaining Cool Whip, in dollops, on top of the pumpkin layer and even it out with a clean offset spatula. Cover the pan with plastic wrap and place it in the refrigerator for at least 5 hours, preferably overnight, to set completely.
Step 5: Garnish and Serve
Once set, garnish with white chocolate curls and an optional light dusting of pumpkin pie spice and fall sprinkles. Slice and serve the dessert cold. Enjoy this creamy, crunchy, and festive treat!

Serving and Storage Tips

Here are some tips on how to serve and store your Pumpkin Lasagna Dessert:

  • Serve the dessert cold for the best texture and flavor.
  • This dessert is perfect for making ahead of time. Prepare it the day before and let it set in the refrigerator overnight.
  • Store any leftovers in an airtight container in the refrigerator for up to 3 days.
  • If you want to add a bit of crunch, sprinkle some crushed vanilla wafers or graham crackers on top before serving.

Helpful Notes

Here are some helpful notes to enhance your cooking experience:

  • Make sure the cream cheese is fully softened before mixing to ensure a smooth and creamy layer.
  • Using an offset spatula helps to spread each layer evenly and smoothly.
  • Feel free to customize the toppings with your favorite garnishes, such as caramel sauce or chopped nuts.

Tips from well-known chefs

Here are some tips from famous chefs around the globe:

  • Chef Ina Garten: "Always use high-quality vanilla extract for the best flavor in your desserts."
  • Chef Giada De Laurentiis: "Layering flavors and textures is key to creating a memorable dessert."
  • Chef Martha Stewart: "Chilling the dessert overnight allows the flavors to meld and the layers to set beautifully."

Pumpkin Lasagna Dessert

Learn to make Pumpkin Lasagna Dessert with layers of cream cheese, pumpkin puree, and Cool Whip on a vanilla wafer crust. No baking required!

Prep Time
20 Minutes
Cook Time
~
Total Time
20 Minutes
By: Zaho

Category: Desserts

Difficulty: Intermediate

Cuisine: American

Yield: 12 Servings (12 servings)

Dietary: Vegetarian

Ingredients

01 2 cups vanilla wafer crumbs.
02 2 teaspoons pumpkin pie spice.
03 6 tablespoons salted butter, melted.
04 16 ounces (2 packages) cream cheese, softened.
05 1/2 cup dark brown sugar, firmly packed.
06 1 cup sour cream.
07 16 ounces Cool Whip, thawed, divided.
08 2 cups canned pumpkin puree.
09 1 cup whole milk.
10 3.4 ounce box instant French vanilla pudding.
11 White chocolate curls, for serving.
12 Pumpkin pie spice, optional garnish.
13 Fall sprinkles, optional garnish.

Instructions

Step 01

Whisk together the vanilla wafer crumbs and pumpkin pie spice until well blended. Pour in the melted butter and mix. Press the mixture into a greased 9×13 inch baking dish and place in the refrigerator to chill.

Step 02

In a large mixing bowl, use a stand mixer or hand mixer to beat together the cream cheese and dark brown sugar until light and fluffy, about 5 minutes.

Step 03

Mix in the sour cream until well blended. Fold in 2 cups of the Cool Whip, just until combined.

Step 04

Pour into the 9×13 inch baking dish and spread evenly over the crust with an offset spatula. Place the pan back in the refrigerator.

Step 05

In a medium mixing bowl, whisk together the pumpkin puree, whole milk, and French vanilla pudding mix until smooth and creamy.

Step 06

Remove the pan from the refrigerator and gently pour the pumpkin layer on top of the cream cheese layer. Use an offset spatula to gently even the layer out.

Step 07

Gently scoop the remaining Cool Whip, in dollops, on top of the pumpkin layer and even it out with a clean, offset spatula.

Step 08

Cover with plastic wrap and place pan in the refrigerator again for 5 hours, preferably overnight, to set completely.

Step 09

Garnish with white chocolate curls and optional very light dusting of pumpkin pie spice and fall sprinkles. Slice and serve cold.

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 300
  • Total Fat: 18g
  • Total Carbohydrate: 35g
  • Protein: 4g