Pumpkin Lasagna Dessert

A spatula serving a slice of pumpkin lasagna

Pumpkin Lasagna Dessert

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!

Prep Time30

Chill Time5

Total Time5 30

Course: Dessert

Cuisine: American

Keyword: pumpkin dessert lasagna, pumpkin lasagna, pumpkin lasagna dessert

Servings: slices

Ingredients

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

Instructions

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 9x13 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 9x13 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.

Video

Notes

Replace the Cool Whip. The whipped topping can be replaced with homemade stabilized whipped cream, if preferred.

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.

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.

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