Pumpkin lasagna isn’t the proverbial lasagna you may first think of, but IT IS one of the most delightful delectable layered pumpkin desserts you’ll ever come across. Pumpkin pie is nice, but this stuff is Ah-ma-zing!
Save the pumpkin spice cookies and pumpkin chocolate chip cookies for the cookie swap. This stuff is gonna’ change your relationship with pumpkin altogether. In fact, anyone who tries it will forge a newfound love for sweet pumpkin treats.
Grab your apron and let’s build an incredible new dessert….
What I Love About This Recipe
There are so many things to 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.
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.
Just mix up the crust and press it into your baking dish. Now whip up your cream cheese layer and spread that over the crust.
Then mix together your pumpkin layer and spread that underneath a thick sweet layer of Cool Whip. Refrigerate and serve!
The sweet creamy layers give this decadent pumpkin pie lasagna its name and it’s really easy to make. That being said, chill time in the fridge is of the utmost importance. You want this thing to live in the fridge so all the layers can set up and the flavors can have time to fully develop into one cohesive dish.
Crust – You’ll notice the crust of this dessert all-star is made from gingersnaps and the flavor blends beautifully with all the layers. If you’re not a fan of gingersnaps, you can substitute vanilla wafers but keep in mind it will change the flavor profile a bit.
Topping – I generally top this with some roughly crushed Ginger Snaps because they’re delicious and I still have some left after making the crust. Cinnamon baking chips or caramel bits also make a really great topping for this wonderful creamy dessert.
- If you use the crushed Ginger Snaps, apply just before serving so they’ll maintain their crunch and contrast nicely with the creaminess of this dessert.
I prefer the original recipe and I enjoy it so much I usually end up making a chocolate lasagna once we’ve eaten all the pumpkin!
Tools to Make
Whipping up this light-n-lovely dessert doesn’t take a lot of effort, but it tastes like you spent all day in the kitchen. You don’t even need any special tools. All it takes is an electric mixer of some sort. Easy peasy!
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! Pumpkin lasagna (or as I often say, punkin’) 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 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.
This simple pumpkin lasagna makes the ideal fall holiday dessert. It’s also great for cold-weather potlucks and family get-togethers. It even pairs well with pumpkin scones and pumpkin oatmeal cookies because of the creamy dreamy layers.
This indulgent pumpkin lasagna gives you lotsa’ versatile flavor options throughout the fall season. Here are a few tasty suggestions you may enjoy.
- Trade the layers for the chocolate to whip up a pumpkin pie fudge that’ll knock you outta’ your chair.
- Take those sweet pumpkin layers to the next level with individual pumpkin parfait desserts.
- Lose the utensils with a few simple swaps that yield amazing pumpkin bars with cream cheese frosting.
- Use the pumpkin differently in these awesome pumpkin sugar cookies that’ll steal the show at the next fall cookie swap.
- Make a couple of easy substitutions for a delightful pumpkin crunch cake that just may make you dessert famous.
- 2 cups ginger snaps crumbs
- 1/2 cup butter melted
- 1/4 cup granulated sugar
- 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
- 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
- 2 cups Cool Whip thawed
- 1 cups ginger snaps coarsely crushed
- Spray a 9 x 13-inch baking dish with nonstick cooking spray
- Make the Crust. In a mixing bowl, combine crushed Ginger Snaps, melted butter and ¼ cup sugar until well combined. Press cookie mixture evenly into prepared baking dish.
- In a medium mixing bowl, mix the cream cheese with a handheld electric mixer until light and fluffy. Add 2 tablespoons of the cold milk, ¼ cup sugar and 1 ½ cups Cool Whip just combined. Spread evenly over the cookie crust.
- In another medium mixing bowl, mix together pumpkin puree, milk, heavy cream, both boxes of pudding, and pumpkin pie spice until smooth and evenly combined. Spread evenly over cream cheese layer. Place in the refrigerator until pumpkin layer firms up a bit~about 40 minutes.
- Spread 2 cups Cool Whip over the top of the pumpkin layer. Refrigerate 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:
More Fruit Desserts Recipes
Looking for more delicious fruit desserts? Here are a few scrumptious options..
- Peach Crisp – Bubbly sticky-sweet peach filling covered with a crunchy buttery oatmeal topping.
- Strawberry Pie – Bursting with ripe luscious strawberries, this thing tastes as great as it looks!
- Bisquick Peach Cobbler – Easy, decadent, and loaded with sweet scrumptious peach filling under a light flakey crust.
- Lemon Poppy Seed Muffins – Light and tangy star-studded muffins drizzled with a sticky sweet yummy glaze.
- Sour Cream Apple Pie – Deep decadent apple pie under crunchy cinnamon loaded chopped walnut topping.
This dreamy pumpkin lasagna is that wildly scrumptious super simple dessert that steals the show every time. Creamy dreamy layers just call people and they go down easy.
This dish makes the perfect afternoon pick me up, after-dinner treat or holiday dessert. It’ll make you fall in love with pumpkin all over again!
Looking for a low carb gluten-free pumpkin bread recipe? Check out this chocolate swirl variation!
I always love no-bake desserts!