Pumpkin Lasagna Dessert (Print version)

A chilled Pumpkin Lasagna Dessert with cookie crust, cream cheese filling, pumpkin pudding, whipped topping, and crunchy garnish.

# Ingredients:

For the crust

01 - 2 cups (210 g) vanilla wafer crumbs or graham cracker crumbs
02 - 2 teaspoons pumpkin pie spice
03 - 6 tablespoons (85 g) salted butter, melted

For the cream cheese layer

04 - 16 oz (455 g) cream cheese, softened
05 - 1/2 cup (105 g) packed light or dark brown sugar
06 - 1 cup (240 g) sour cream
07 - 2 cups (about 150 g) thawed whipped topping

For the pumpkin layer and topping

08 - 2 cups (490 g) pure pumpkin puree
09 - 1 cup (240 ml) whole milk
10 - 1 package (3.4 oz / 96 g) instant vanilla pudding mix
11 - 1 teaspoon pumpkin pie spice
12 - 2 cups (about 150 g) thawed whipped topping
13 - 1/3 cup (35 g) chopped pecans, toasted if desired
14 - 1/3 cup (35 g) white chocolate curls or shavings

# Instructions:

01 - Stir the crumbs, pumpkin pie spice, and melted butter until the mixture looks evenly damp. Press firmly into the bottom of a 9x13-inch dish and refrigerate while you make the filling.
02 - In a large bowl, beat the softened cream cheese and brown sugar until smooth and fluffy, about 2-3 minutes. Beat in the sour cream until combined.
03 - Fold 2 cups of whipped topping into the cream cheese mixture until no large streaks remain. Spread it gently over the chilled crust and return the dish to the refrigerator.
04 - In a separate bowl, whisk the pumpkin puree, whole milk, instant pudding mix, and pumpkin pie spice for about 2 minutes, until thick and smooth.
05 - Spoon the pumpkin filling over the cream cheese layer in small mounds. Spread lightly into an even layer without pressing hard.
06 - Spread the remaining 2 cups whipped topping over the pumpkin layer. Cover and refrigerate for at least 5 hours, preferably overnight, until fully set.
07 - Top with pecans and white chocolate curls just before serving. Slice cold with a clean sharp knife.

# Good to know:

01 - Chill at least 5 hours for clean slices.
02 - Best made one day before serving.
03 - Do not use cook-and-serve pudding mix.

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