Pumpkin Lasagna Dessert


Continuing on with all things pumpkin this week, I was inspired by the lasagna I made last week with layers upon layers of noodles, sauce, and cheese. Only this time, it's a Pumpkin Lasagna dessert made with various sweet layers of cream cheese, pumpkin mousse and whipped cream set atop of walnut cookie crust. This is a wonderful dessert to make ahead and is a light and creamy way to end your favorite fall dinner on a sweet note!

Pumpkin Lasagna Dessert 

Serves: 24

Prep Time: 20 min

Chill Time: 7 hours




1 cup all-purpose flour
2 tablespoons sugar
¼ cup nuts, pecans or walnuts, chopped finely
½ cup (1 stick) butter, softened

Cream Cheese Layer

1 (8 oz) package cream cheese, softened
1 cup granulated sugar
1 container (8 oz) whipped topping, thawed 

Pumpkin Layer

3 small boxes (3.4 oz) vanilla pudding 
3 cups milk
1 cup (from 15 oz can) pumpkin puree, not pumpkin pie filling
1 teaspoon pumpkin pie spice or ground cinnamon 


1 container (8 oz) whipped topping, thawed 
Pecans, chopped
Caramel topping, optional 



Preheat oven to 350 degrees F
Lightly coat 13x9 baking dish with cooking spray
In a large bowl, combine flour, sugar and nuts
Add butter to flour mixture and mix well
Press into 13x9 baking dish 
Bake for 15-18 minutes or until golden brown
Cool completely on a wire rack 

First Layer

1. Cream together softened cream cheese and sugar until smooth.
2. Stir in 1 (8 oz) container whipped topping until smooth.
3. Spread over crust.
4. Place in refrigerator to chill at least 30 minutes.

Second Layer

1. In a large bowl, combine pudding mix and milk until smooth and creamy.
2. Fold in pumpkin and spice until smooth and creamy.
3. Spread over cream cheese layer.
4. Place in refrigerator to chill at least 15 minutes or until pudding is set.

Third Layer

1. Spread remaining whipped topping over pudding layer.
2. Sprinkle with chopped pecans.
3. Place in refrigerator until ready to serve at least 4 hours. 
4. Store leftovers in refrigerator.

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