Description
This Easy Pumpkin Dessert Lasagna is a layered no-bake treat perfect for fall gatherings and holiday celebrations. Made with a buttery crust, creamy pumpkin-spiced filling, velvety pudding layers, and topped with whipped cream and pecans, this dessert combines rich flavors and textures in an effortless dish that impresses every time.
Ingredients
Scale
Crust
- 1 cup all-purpose flour
- 2 tablespoons sugar
- ¼ cup nuts (pecans or walnuts, chopped finely)
- ½ cup butter (softened)
Cheese Layer
- 8 oz cream cheese (softened)
- 1 cup granulated sugar
- 1 container 8 oz whipped topping (thawed)
Pudding Layer
- 3 small boxes (3.4 oz each) vanilla pudding mix
- 3 cups milk
Pumpkin Layer
- 1 cup pumpkin puree (from a 15 oz can, not pumpkin pie filling)
- 1 teaspoon pumpkin pie spice or ground cinnamon
- 1 cup whipped cream (or 8 oz container Cool Whip)
Toppings
- Pecans (chopped)
- Caramel topping (optional)
Instructions
- Prepare the crust: In a bowl, combine the all-purpose flour, sugar, and finely chopped nuts. Cut in the softened butter until the mixture resembles coarse crumbs. Press this mixture evenly into the bottom of a 9×13 inch dish to form the crust. Chill it briefly to set.
- Make the cream cheese layer: In a separate mixing bowl, beat the softened cream cheese with granulated sugar until smooth and fluffy. Gently fold in the container of whipped topping until fully incorporated and creamy.
- Prepare the pudding: In another bowl, whisk together the vanilla pudding mixes and milk according to the package instructions until thickened. Set aside to cool.
- Assemble the pumpkin layer and lasagna: In a medium bowl, combine the pumpkin puree with pumpkin pie spice or cinnamon. Fold in the whipped cream or Cool Whip until fully blended. On the crust layer, spread half of the cream cheese mixture evenly, followed by all the vanilla pudding. Next, spread the pumpkin mixture on top, then the remaining cream cheese layer. Finish with a final layer of whipped cream if desired. Chill the lasagna in the refrigerator for several hours or overnight before serving. Garnish with chopped pecans and a drizzle of caramel topping if you like.
Notes
- Use pumpkin puree, not pumpkin pie filling, for the best flavor and texture.
- Chill the dessert for at least 4 hours to allow layers to set properly.
- For a nut-free version, omit the nuts in the crust and topping.
- Caramel topping is optional but adds a delicious extra sweetness.
- This dessert can be made a day ahead and stored covered in the refrigerator.
