Pumpkin lasagna isn’t the proverbial lasagna you may first think of, but it’s one of the most delectable pumpkin desserts you’ll ever come across.
It’s quick and easy to put together and is a nice, creamy change from the standard pumpkin pie. It also makes a generous 9X13-inch serving so you can feed a crowd!
If you’re a fan of layered desserts, I hope you try my chocolate lasagna, peanut butter lasagna, cherry delight, and butterscotch delight next!
Let’s make this!
What I Love About This Recipe
- You can whip up the whole dessert in just 15 minutes.
- The rich, creamy pumpkin filling is one, and I could eat it for days.
- It’s a perfect consistency: not too thick that it’s hard to eat, and not too thin that it’s runny.
- Every bite is stuffed with layers of cheesecake, whipped pudding, pumpkin spice, and a crushed ginger snap.
Pumpkin Lasagna Ingredients
- Ginger Snaps: I like to use commercial Ginger Snaps because they tend to be more crisp.
- Butter: Use either unsalted or salted butter.
- Sugar: Granulated sugar.
- Cream Cheese: Use regular cream cheese, not the nonfat version.
- Milk: I only use whole milk.
- Cool Whip: Remember to thaw this overnight in the fridge.
- Pumpkin Puree: Be sure to pumpkin puree, not pumpkin pie filling.
- Heavy Whipping Cream: Don’t substitute the cream for a lower-fat milk product.
- Vanilla Pudding: Be sure to use instant pudding, not the Cook and Serve.
- Pumpkin Pie Spice: Most commercial varieties contain a combo of cinnamon, ginger, nutmeg, and allspice.
How To Make Pumpkin Lasagna Recipe
Whipping up this sweet pumpkin lasagna is like a work of art – only it’s simple and you don’t even have to turn on the oven.
-
Make the Crust. In a mixing bowl, combine crushed Ginger Snaps, melted butter, and sugar. Press the cookie mixture evenly into the prepared baking dish.
-
Make the Creamy Layer. Mix the cream cheese with a handheld electric mixer. Add milk, sugar, and Cool Whip just combined. Spread evenly over the cookie crust.
-
Make the Pumpkin Layer. Mix together pumpkin puree, milk, heavy cream, both boxes of pudding, and pumpkin pie spice until smooth and evenly combined. Spread evenly over the cream cheese layer. Refrigerate until the pumpkin layer firms up about 40 minutes.
-
Add the Toppings. Spread the Cool Whip over the top of the pumpkin layer. Refrigerate for 6 hours minimum or for best results, overnight. Sprinkle the top evenly with crushed ginger snaps, or cinnamon baking chips, or caramel bits. Place in the fridge for 4-6 hours before serving.
***See the full instructions below.
Storing + Freezing + Make-Ahead
- How Long Can You Keep This In The Fridge? You can keep this for up to 3-4 days in the fridge if it’s covered well with cling wrap. This is one dessert that should go right back into the fridge immediately after serving.
- Can You Freeze This? Oh yeah, you sure can! This freezes really well but it only keeps 4-5 days in the freezer. You’ll want to put it in an airtight container to protect it from odors and freezer burn. Just let it thaw for about a half-hour before serving.
- Make-Ahead Tips: Since this yummy layered lasagna needs to be set up in the fridge anyway, it’s the perfect make-ahead dessert. It only takes about 15 minutes to throw together so you can make it a day or two before you need it and toss it in the freezer. Just be sure to let it set up in the fridge for several hours before freezing. Overnight is best.
More Delicious Pumpkin Desserts
- Pumpkin Dump Cake
- Pumpkin Bundt Cake
- Impossible Pumpkin Pie Cupcakes
- Pumpkin Pie
- Pumpkin Scones
- Pumpkin Oatmeal Cookies
Pumpkin Lasagna
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.
Fans Also Made:
Notes
- 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
Looking for a low-carb gluten-free pumpkin bread recipe? Check out this chocolate swirl variation!
Camryn says
I always love no-bake desserts!