Go Back
+ servings
A slice of pumpkin lasagna topped with crushed ginger snaps
Print

Pumpkin Lasagna

This no-bake pumpkin lasagna boasts sweet creamy layers of dreamy pumpkin, Cool Whip, and rich cream cheese filling on a fall-spiced gingersnap crust.
Course Dessert
Cuisine American
Keyword fall dessert recipes, no bake desserts, pumpkin dessert recipes
Prep Time 15 minutes
Refrigeration Time 6 hours 40 minutes
Total Time 6 hours 55 minutes
Servings 12 servings
Calories 435kcal
Author Kathleen

Ingredients

Crust:

  • 2 cups ginger snaps crumbs
  • 1/2 cup butter melted
  • 1/4 cup granulated sugar

Creamy Layer:

  • 8 ounces cream cheese softened to room temperature
  • 2 tablespoons cold whole milk
  • 1/4 cup granulated sugar
  • 1 1/2 cups Cool Whip thawed

Pumpkin Layer:

  • 1 (15-ounce) can pumpkin puree
  • 3/4 cup cold whole milk
  • 1 cup cold heavy whipping cream
  • 2 (3.4-ounce each) packs Jell-O vanilla instant pudding
  • 2 teaspoons pumpkin pie spice

Topping:

  • 2 cups Cool Whip thawed
  • 1 cups ginger snaps coarsely crushed

Instructions

  • Spray a 9x13-inch baking dish with nonstick cooking spray
  • Make the Crust. In a mixing bowl, combine crushed ginger snaps (2 cups), melted butter (1/2 cup), and sugar (1/4 cup) until well combined. Press the cookie mixture evenly into the prepared baking dish.
  • Make the Creamy Layer. In a medium mixing bowl, mix the cream cheese (8 ounces) with a handheld electric mixer until light and fluffy. Add 2 tablespoons of the cold milk, sugar (1/4 cup), and Cool Whip (1 1/2 cups) just combined. Spread evenly over the cookie crust.
  • Make the Pumpkin Layer. In another medium mixing bowl, mix together pumpkin puree (1 can), milk (3/4 cup), heavy cream (1 cup), both boxes of pudding, and pumpkin pie spice (2 teaspoons) until smooth and evenly combined. Spread evenly over the cream cheese layer. Place in the refrigerator until the pumpkin layer firms up a bit, about 40 minutes.
  • Add the Toppings. Spread Cool Whip (2 cups) over the top of the pumpkin layer. Refrigerate for 6 hours minimum or for best results, overnight. Sprinkle the top evenly with 1 cup crushed ginger snaps or cinnamon baking chips, or caramel bits. Place in the fridge for 4-6 hours before serving.

Notes

  1. Don’t skip the fridge time. The chilling is absolutely critical to coalesce all of the different flavors and to firm up the whole dish

Nutrition

Serving: 1/12 of the recipe | Calories: 435kcal | Carbohydrates: 41g | Protein: 5g | Fat: 29g | Saturated Fat: 17g | Cholesterol: 83mg | Sodium: 347mg | Potassium: 261mg | Fiber: 2g | Sugar: 21g | Vitamin A: 6441IU | Vitamin C: 2mg | Calcium: 105mg | Iron: 2mg