This Pumpkin Lasagna is the perfect fall dessert with layers of smooth, creamy goodness and a crunchy, crumbly crust. As a bonus, it’s a no bake dessert so you have access to your oven when you need it the most at holiday time!
Easy No Bake Pumpkin Lasagna Dessert
This pumpkin lasagna may become one of your new favorite pumpkin desserts. It’s made up of several layers – one spiced crust layer, a smooth cream cheese layer, a layer of pumpkin puree with vanilla pudding, and a thick layer of whipped cream with white chocolate shavings on top. Each bite feels luscious and decadent!
The best part is that this is a no-bake, no-cook dessert AND it’s best to make it a day in advance, which means it won’t take up time or oven space if you add this to your holiday menu.
Why You’ll Love This Pumpkin Lasagna Dessert
- No baking required. This pumpkin lasagna won’t take up any of that coveted oven space or even the crockpot or air fryer. All you need is a few mixing bowls, a casserole dish, and space in the fridge!
- Easy to make ahead. In fact, I recommend making this pumpkin dessert lasagna a day in advance. It needs to chill for a minimum of 5 hours but overnight is even better.
- Nice pumpkin dessert alternative. Pumpkin pie and pumpkin roll are holiday classics but if you want to switch it up a bit, this pumpkin lasagna is a great alternative. It has the same great flavor and creamy texture, without all the work.
Each layer of this pumpkin lasagna recipe is made with just a handful of ingredients.
(Scroll below to the printable recipe card for details and measurements.)
- Vanilla wafer crumbs – You can substitute the vanilla wafer crumbs with graham cracker crumbs if preferred.
- Pumpkin pie spice – Use my homemade pumpkin pie spice recipe or store bought.
- Salted butter – You can substitute unsalted butter and a pinch of salt if you’d like.
- Cream cheese – Be sure it’s softened so that it spreads easily.
- Dark brown sugar – Brown sugar sweetens the pumpkin dessert lasagna, while adding rich molasses undertones as well.
- Sour cream – Do not use plain Greek yogurt instead of sour cream – it will not set up properly.
- Cool Whip – The Cool Whip needs to be fully thawed in the fridge before using in this dessert. Thawing it on the counter or microwave, or using it while still partially frozen will prevent the dessert from setting properly. The whipped topping can be replaced with homemade stabilized whipped cream, if preferred.
- Pumpkin puree – Make sure you’re using canned pure pumpkin puree and not pumpkin pie filling, which is already seasoned.
- Whole milk – Substitute half and half or heavy cream for the milk, which will make the dessert even creamier and richer. Avoid low fat milk or dairy-free alternatives.
- Instant French vanilla pudding – Be sure to use INSTANT pudding, not the cook and serve. If you can’t find French vanilla, regular vanilla pudding works too.
- Garnishes – I like to add white chocolate curls, pumpkin pie spice, and fall sprinkles before serving. .
How to Make No Bake Pumpkin Lasagna
The best thing about this recipe is that there’s no baking required.
(Scroll to the bottom for our easy printable recipe with the complete directions, and don’t miss the video below.)
- Make the crust layer. Combine the wafer crumbs and pumpkin pie spice. Mix in the melted butter. Press the crust mixture into a greased baking dish. Chill in the fridge.
- Make the cream cheese layer. Beat the cream cheese and dark brown sugar until fluffy. Mix in the sour cream then fold in the Cool Whip. Evenly spread over the crust. Return the pan to the fridge.
- Make the pumpkin layer. Combine the pumpkin puree, milk, and pudding until smooth and creamy. Gently spread on top of the cream cheese layer.
- Add the Cool Whip. Scoop dollops of the remaining Cool Whip over the pumpkin layer, then gently spread.
- Chill. Cover the pumpkin dessert lasagna with plastic wrap. Refrigerate for at least 5 hours.
- Garnish and enjoy. Garnish with white chocolate curls, a light dusting of pumpkin pie spice, and fall sprinkles as desired. Slice and enjoy.
Tips for Success
This pumpkin lasagna dessert recipe isn’t difficult, but achieving beautiful, separate layers with clean lines can be tricky. Here are a few tips to getting the best results:
- Use an offset spatula. Avoid a regular spatula, knife, or spoon to spread the layers and be sure to use an offset spatula instead, which allows you to spread each layer evenly right to the very edge of the pan.
- Thaw the Cool Whip properly. Be sure to thaw your whipped topping completely in the refrigerator before you start your dessert. If you thaw it on the counter, in the microwave, or try to use it while still slightly frozen, you are likely to have a runnier, less set dessert. Patience is so important with this pumpkin lasagna dessert.
- Chill between layers. Chill the dessert in the refrigerator or freezer until the previous layer has firmed up before adding the next layer. This does add to the prep time a bit but it helps keep each layer separate and clean.
- Clean the pan between layers. Use the edge of a towel with a tiny amount of warm water to clean up the inside edge of the pan before adding and spreading the next layer.
Video: Pumpkin Lasagna Dessert
Pumpkin dessert lasagna can be made the day before serving. Store any leftovers tightly sealed in the refrigerator for up to 4 days. I don’t recommend freezing this dessert since the layers tend to weep once thawed.
More Pumpkin Desserts:
- Mini Pumpkin Cheesecakes
- Mini Pumpkin Pies
- Layered Pumpkin Cheesecake
- Easy Pumpkin Slab Pie
- Pumpkin Dump Cake
- Pumpkin Scones
Pumpkin Lasagna Dessert
- 2 cups vanilla wafer crumbs
- 2 teaspoons pumpkin pie spice
- 6 tablespoons salted butter , melted
- 16 ounces (2 packages) cream cheese , softened
- 1/2 cup dark brown sugar , firmly packed
- 1 cup sour cream
- 16 ounces Cool Whip , thawed, divided
- 2 cups canned pumpkin puree
- 1 cup whole milk
- 3.4 ounce box instant French vanilla pudding
- White chocolate curls , of serving
- Pumpkin pie spice , optional garnish
- Fall sprinkles , optional garnish
- Whisk together the vanilla wafer crumbs and pumpkin pie spice until well blended. Pour in the melted butter and mix. Press the mixture into a greased 9×13 inch baking dish and place in the refrigerator to chill.
- In a large mixing bowl use a stand mixer or hand mixer to beat together the cream cheese and dark brown sugar until light and fluffy, about 5 minutes.
- Mix in the sour cream until well blended.
- Fold in 2 cups of the Cool Whip, just until combined.
- Pour into the 9×13 inch baking dish and spread evenly over the crust with an offset spatula. Place the pan back in the refrigerator.
- In a medium mixing bowl, whisk together the pumpkin puree, whole milk, and French vanilla pudding mix until smooth and creamy.
- Remove the pan from the refrigerator and gently pour the pumpkin layer on top of the cream cheese layer. Use an offset spatula to gently even the layer out.
- Gently scoop the remaining Cool Whip, in dollops, on top of the pumpkin layer and even it out with a clean, offset spatula.
- Cover with plastic wrap and place pan in the refrigerator again for 5 hours, preferably overnight, to set completely.
- Garnish with white chocolate curls and optional very light dusting of pumpkin pie spice and fall sprinkles.
- Slice and serve cold.