Pumpkin Lasagna

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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.

Prep Time30

Chill Time4

Total Time4 30

Course: Dessert

Cuisine: American

Servings: servings

Author: Kristin Maxwell

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 9x13” 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

Crust Tips:

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.

Tip For Slicing: If you warm /rinse a sharp chef’s knife in between cuts, you’ll achieve cleaner slices to see all the beautiful layers.

Nutrition

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