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This creamy Pumpkin Lasagna is the ultimate fall dessert! It has layers of homemade graham cracker crust, rich cheesecake, pumpkin pudding, and sweetened whipped topping. Perfect for holidays and get-togethers.
Try This Next: Our Chocolate Lasagna is the chocolate lover’s dream, and this Pumpkin Bread Pudding is another great way to highlight this incredible seasonal flavor!
It’s a perfect no-fuss make-ahead dessert that slices cleanly and travels well, making it ideal for potlucks, family gatherings, or holiday meal prep.
With just 30 minutes of active time and a 4-hour chill, this dessert pumpkin lasagna is an easy win for fall entertaining. It is giving that comforting pumpkin spice flavor in every cool, creamy bite.
If you love layered desserts like no-bake cheesecakes or pudding cakes, you need to add this to your seasonal baking list.
5 Things That Make or Break This Recipe
- Firmly Pressed Crust: Be sure the graham cracker crust is evenly pressed and packed tightly to help the layers stay put when sliced.
- Cool the Crust Completely: Don’t rush this step. Letting the crust cool ensures the cream cheese layer spreads evenly.
- Use Softened Cream Cheese: For a smooth, lump-free filling, make sure your cream cheese is at room temperature before mixing.
- Let It Chill: It has to chill for at least four hours prior to slicing, or you’ll end up with a big mess.
- Slice with a Warm Knife: For the best presentation, rinse your knife in warm water and wipe it clean between cuts.
RECIPE WALK-THROUGH
How To Make Pumpkin Lasagna
See the recipe card below for full, detailed instructions
Pumpkin Dessert Lasagna is so simple to make, but these small details will help you get the best results possible. Think of this section like me cooking alongside you in the kitchen.
Step 1: Make the Crust
Preheat your oven to 350°F. In a medium bowl, mix 10 ounces graham cracker crumbs, 12 tablespoons melted butter, ¼ cup sugar, and ½ teaspoon cinnamon. Stir until the texture resembles wet sand.
Press the mixture into a 9×13-inch baking dish using a flat-bottomed glass to create an even layer. Bake for 8–10 minutes, then remove and cool completely for at least 30 minutes.
- Press firmly so the crust is a solid sheet in the bottom of the pan. If you need to add a bit more butter, don’t be shy.
Step 2: Prepare the Cheesecake Layer
In a large bowl, beat two packages (8 oz each) softened cream cheese with 1 cup powdered sugar and ½ teaspoon vanilla extract. Mix on medium-high for 1–3 minutes until smooth and creamy.
Spread the cheesecake mixture evenly over the cooled crust. Place in the fridge while preparing the next layer.
- Softening the cream cheese completely is essential to make sure it mixes in with the other ingredients smoothly.
Step 3: Mix the Pumpkin Pudding Layer
In a clean bowl, whisk together two 3.4 oz boxes of instant vanilla pudding, a 15 oz can of pumpkin puree, 1 ½ cups whole milk, ½ teaspoon cinnamon, and ¼ teaspoon nutmeg. Whisk by hand for 2–3 minutes until it begins to thicken.
Gently spread the pudding mixture over the cheesecake layer.
- Want more of a seasonal twist? Swap out half of the whole milk for egg nog!
Step 4: Chill and Top
Cover and chill the dessert for at least 4 hours or overnight. Once set, spread 8 oz of thawed whipped topping over the top. Garnish with chopped pecans and caramel drizzle if desired.
- You can use homemade sweetened whipped cream if you prefer! Add a teaspoon or two of pudding mix when you’re whipping it to help stabilize the whipped cream.
Variations & Additions
- Gingersnap Crust Swap: Sub graham crackers with crushed gingersnaps for extra spice.
- Pumpkin Spice Latte Lasagna: Prepare some high-quality instant coffee (like Starbuck’s Via) in a tablespoon of water and let it dissolve. Chill, and mix this into the thawed whipped topping.
- Creamy Add-ons: Add extra whipped topping, or mix in some vanilla or cinnamon to the whipped topping.
- Crunch Factor: Chopped pecans, toffee bits, or crushed gingersnap cookies are perfect toppings!
- Fun Garnishes: Add a sprinkle of cinnamon or nutmeg, or some orange zest.
Storage Tips
Storage, Freezing, and Leftovers
- Storage – Cover tightly with plastic wrap or store in an airtight container. Keep refrigerated and enjoy within 4 days.
- Freezing – To freeze, wrap the whole pan tightly in two layers of plastic wrap and one layer of foil. Freeze for up to 1 month. Thaw overnight in the fridge before serving. For best texture, don’t freeze with toppings already added.
- Leftovers – Leftovers can be served chilled or frozen in individual slices for quick treats.
Frequently Asked Questions
Why is my pumpkin lasagna watery?
Make sure the pudding layer is mixed well and has started to thicken before spreading. Also, chilling thoroughly before slicing helps firm everything up.
How do I get clean slices?
Chill at least 4 hours and use a warm, clean knife between each cut.
Can I use homemade pumpkin puree?
Absolutely, but make sure it’s thick and not watery. Strain or cook down, if needed, to match the canned pumpkin’s consistency.
More Fall Desserts
Pumpkin Lasagna
Ingredients
- 10 ounce Graham cracker crumbs
- 12 tablespoons Unsalted butter, melted (1.5 sticks)
- ¼ cup Granulated sugar
- 1 teaspoon Ground cinnamon divided
- 16 ounces Cream cheese softened
- 1 cup Powdered sugar
- ½ teaspoon Vanilla extract
- 2 3.4 oz packages Instant vanilla pudding mix
- 15 ounce Can pumpkin puree
- 1 ½ cups Whole milk
- ¼ teaspoon Nutmeg
- 8 oz Frozen whipped topping thawed
- Optional toppings: chopped pecans caramel sauce
Instructions
- Preheat the oven to 350℉. In a medium bowl add the graham cracker crumbs, melted butter, sugar and half of the ground cinnamon. Using a heavy duty fork or spoon, mix well to combine. Pour the crumb mixture into a 9×13” cake pan or baking dish and level out, pressing down with a heavy bottomed glass.
- Bake the crust at 350℉ for 8-10 minutes. Cool the crust completely for 30 minutes on a cooling rack.
- In a large mixing bowl, add the cream cheese, powdered sugar and vanilla. Using a hand mixer with beater attachments, blend for 1-3 minutes on medium-high until smooth and spreadable.
- Spread the sweetened cream cheese mixture evenly over the crust. Refrigerate while making the pudding.
- In a new mixing bowl, whisk together the pudding mixes, pumpkin purée, milk and nutmeg by hand for 2-3 minutes until it starts to thicken. Spread this pudding over the cream cheese layer of the dessert. Return the dessert to the refrigerator and chill for at least 2 hours to set, 4 hours or overnight if time allows.
- When ready to serve, top with the thawed whipped topping and, if desired, chopped pecans and caramel sauce.
Notes
- If the crumb mixture doesn’t form when pressed, that could mean there’s not enough butter. Add another tablespoon of melted butter at a time to achieve the wet sand look. It should press into a shape when formed either while mixing or pressing into the pan.
- Also make sure the crust is smoothed and pressed down as level as possible, with the corners free of any extra crumbs to allow each additional layer to stay in place.
Nutrition
Nutritional Disclaimer Kristin Maxwell of “Yellow Bliss Road” is not a dietician or nutritionist, and any nutritional information shared is an estimate. For accurate calorie counts and other nutritional values, we recommend running the ingredients through your preferred online nutritional calculator. Calories and other nutritional values can vary depending on which brands were used.
