Pumpkin Lasagna - Easy No Bake Pumpkin Dessert

This Pumpkin Lasagna is a favorite for the holidays! Four tantalizing layers of fall flavors and textures that combine for an irresistibly delicious pumpkin dessert that can be made in advance! The perfect no bake dessert! Love pumpkin desserts? Pumpkin Brownies, Pumpkin Snickerdoodles, and Pumpkin Empanadas!

Pumpkin Desserts

Layers and layers of all your favorite fall flavors in one bite! And the best part is that this dessert gets better the longer it refrigerates. This makes it a no brainer for a show stopping make ahead treat – perfect for the holidays!

This dessert recipe is based off of my Key Lime Pie Lush. It features four tantalizing layers of varying flavors and textures that combine for an irresistibly delicious pumpkin dessert. I only wish all of my Thanksgiving desserts were this easy to make!

We are huge fans of pumpkin recipes and I love making them starting in the early fall and throughout the holiday season. This particular recipe is a special treat that the whole family enjoys.

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Thanksgiving Desserts To Be Thankful For

This easy no bake dessert will definitely be on our Thanksgiving menu this year along with these favorites:

What You’ll Need

This recipe is made up of four layers: crust, mousse, pumpkin pudding, and whipped topping layer.  Let’s take a quick look at what you’ll need to make this no bake pumpkin dessert:

Crust:

• ginger snap cookies – if you can’t find ginger snap cookies, graham crackers would be a good alternative
• salted butter 

Mousse layer:

• powdered sugar
• cream cheese
• vanilla extract
• heavy cream

Pudding layer:

• whole milk
• instant vanilla pudding mix
• pure pumpkin puree: not pumpkin pie filling
• pumpkin pie spice

Whipped layer:

• whipped topping: Find instructions for making a whipped cream topping instead of using Cool Whip in the recipe card below.
• ground cinnamon
• caramel sauce: you can use store bought caramel ice cream topping or make your own caramel sauce

How To Make Pumpkin Dessert Lasagna

In a large bowl, combine milk, pudding mix, pumpkin and spice. Mix until smooth and thickened. Set aside.

Add the pudding layer on top of the cookie layer. Then add the mousse on top of the pudding layer. Top with remaining cookie crumb mixture.

Pumpkin Lasagna FAQs

How should this be stored? Keep covered and refrigerated. This pumpkin dessert will keep this way for a couple of days.

Can I make this ahead? Yes! This is a great make ahead dessert (which is why you’ll love this for Thanksgiving)! Once you pop it in the fridge it just gets better and better! You can prepare this dish a couple of days in advance.

What can I substitute for pumpkin pie spice? Substitute 1 teaspoon of ground cinnamon, 1/4 teaspoon of ground ginger and 1/4 teaspoon nutmeg.

I’m not a fan of ginger snap cookies, can I use something else? Absolutely, graham crackers are a great option to use for the crust.

I don’t want to use Cool Whip, can I use whipped cream instead? Yes, for a whipped cream topping:

Note: If you are using whipped cream, don’t make this dessert more than 1 day in advance. In fact, the whipped cream layer can be added just before serving if desired.

More Pumpkin Dessert Recipes

How To Make Pumpkin Lasagna

Pumpkin Dessert Lasagna

This Pumpkin Lasagna is a favorite for the holidays! Four tantalizing layers of fall flavors and textures that combine for an irresistibly delicious pumpkin dessert that can be made in advance!

Ingredients

Cookie Base:

• 30 ounces ginger snap cookies crushed
• ½ cup salted butter one stick, melted

Mousse layer:

• 1 cup powdered sugar sifted
• 8 ounces cream cheese room temperature
• 1 teaspoon vanilla extract
• 1 cup heavy cream chilled

Pudding layer:

• 2 cups whole milk chilled
• 10.2 ounces instant vanilla pudding mix (2) 5.1 ounce boxes
• 15 ounce Pure Pumpkin puree
• 1 1/2 teaspoons pumpkin pie spice

Whipped layer:

• 16 ounces frozen whipped topping thawed
• 1 teaspoon ground cinnamon
• 1 cup caramel topping

Instructions

• Spray your 9x13 dish with cooking spray and set aside.

• Prepare your crust by rough crushing ginger bread cookies in food processor. Add melted butter and combine. Line the bottom of your prepared dish with half the cookie crust, press into even layer.

• In a large bowl, combine milk, pudding mix, pumpkin and spice. Use a hand mixer or stand mixer to mix until smooth and thick, about 2 minutes. Set aside.

• In a second large bowl, beat cream cheese, confectioner’s sugar, vanilla and heavy cream with hand mixer until smooth. As the mousse incorporates it will double in volume. Set aside.

• In a third large bowl fold ground cinnamon into whipped topping. Set aside.

• Add the pudding layer on top of the cookie layer. Then add the mousse on top of the pudding layer. Repeat with remaining cookie crumb mixture.

• Top with whipped topping then drizzle with caramel sauce.

• Cover and refrigerate overnight or at least 6 to 8 hours.

• To with caramel sauce just before serving.

Notes

Tools Needed

Nutrition

Calories: 576kcal | Carbohydrates: 86g | Protein: 7g | Fat: 24g | Saturated Fat: 13g | Cholesterol: 59mg | Sodium: 567mg | Potassium: 356mg | Fiber: 2g | Sugar: 40g | Vitamin A: 4834IU | Vitamin C: 1mg | Calcium: 149mg | Iron: 4mg

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