Creamy cheesecake, pumpkin filling, decadent topping and more all come together to make Pumpkin Lasagna. It is a must try dessert for Fall and sure to be a hit. Plus, the entire recipe is super easy.
Layered desserts are always so pretty and Pumpkin Lasagna does not disappoint. This no bake dessert recipe has tons of pumpkin flavor that alternates with cheesecake and an amazing topping with nuts and caramel.
The pumpkin dessert lasagna is full of flavor and taste amazing. If you love Pumpkin Dessert Recipes, this is the dessert to make. The layers are stacked on a graham cracker crust to create a creamy and fantastic dessert. We also love Pumpkin Pie Tacos and Pumpkin Whoopie Pies.
You might also love to make Chocolate Lasagna Dessert, hot chocolate lasagna recipe and Chocolate Brownie Lasagna for tasty chocolate options. For something lighter try, The Best Strawberry Lasagna Recipe and Lemon Blueberry Dessert.
Table of contents
Why We Love This Recipe
This no bake dessert is very popular with all of the pumpkin lovers. If you are a fan of pumpkin cake and no baking, then this is the dessert for you. This dessert is easy to put together, and it is layered like a traditional lasagna.
The desserts starts with a cream cheese layer and topped with graham crackers. Then it’s layered with cool whip mixture and then topped with pumpkin layer and pudding mixture. Everyone loves when I make pumpkin lasagna recipe and can easily be made ahead of time.
We love pumpkin desserts, and every year also make Pumpkin Cheesecake Bars and Pumpkin Pie Cake Recipe for more Easy Fall desserts. I also make No Bake Thanksgiving Desserts, Pumpkin Spice Popcorn and Pumpkin Sheet Cake.
Ingredients
- Whole Graham Crackers. Use the regular honey graham variety.
- Cream Cheese. Softened at room temperature.
- Milk. You can use the type of milk you prefer. Whole milk is best.
- Cool Whip. Feel free to also use Homemade Whipped Cream Recipe.
- Vanilla Instant Pudding. Make sure to use instant pudding and not the type you have to cook.
- Pumpkin Puree. You can easily make your own Pumpkin Puree.
- Pumpkin Pie Spice. Save money and learn how to make Pumpkin Pie Spice/
- Caramel Sauce. Store bought or Homemade Caramel Sauce Recipe.
- Chopped Pecans. This optional and you can omit if you don’t like nuts.
Skip to the bottom for the complete ingredient list.
Variations
- Graham Cracker Crust – – The graham crackers are delicious but other ideas include. Gingersnap cookies, snickerdoodles, cinnamon graham crackers and even vanilla wafers.
- Chopped Nuts – They are optional but we used pecans. I think walnuts would also be delicious.
- Pumpkin Pudding – Feel free to use pumpkin pudding instead of vanilla pudding.
- White Chocolate Chips – Add in chocolate chips for added texture.
How to Make Pumpkin Lasagna
Step 1 – Beat Cream Cheese – Add the cream cheese and sugar to a large bowl and beat until light and fluffy.
Step 2 – Add Milk – Once creamed together really good, slowly add the milk.
Step 3 – Add in the whipped topping.
Step 4 – Mix until combined.
Step 5 – Pumpkin Mixture – Whisk together the pudding mix and the cold milk, pumpkin puree and pumpkin spice.
Step 6 – Layer the lasagna. Spread a layer of the cream cheese mixture into the pan. Top with half of the graham crackers.
Step 7 – Next, pour half of the pudding mixture on top of the crackers.
Step 8 – Top with half of the remaining cream cheese mixture.
Step 9 – The last step is to drizzle half of the caramel. Make sure to save some for serving. Keep repeating the layers
Step 10 – Top with the remaining cool whip and freeze for at least 1 hour. Then serve and enjoy!
Storage
Cover the casserole dish and refrigerate the leftovers. This will keep up to 1 week in the fridge if stored properly. You can also store inside an airtight container.
Expert Tips
- Cream Cheese – Softened cream cheese mixes together smooth and creamy.
- Allow to set. The Pumpkin Lasagna needs time to set before slicing.
- Cold Milk. Make sure the milk is cold when making the pudding.
- Use a hand mixer. The pudding will be easier to mix using a hand mixer.
Can You Make in Advance?
Yes, this is the perfect dessert to make ahead of time. Since this dessert lasagna needs time to in the fridge. We recommend making it the night before serving.
More Easy Pumpkin Desserts
- Pumpkin Cobbler Recipe
- Pumpkin Ice Cream Recipe
- Pumpkin Pie Cookies Recipe
- Pumpkin Lasagna Dessert Recipe
- Pumpkin Cheesecake Bars
- Pumpkin Truffles
Pumpkin fans need to make this right away! It’s the best and so easy. Leave a comment once you make it!
Pumpkin Lasagna
Ingredients
- Approximately 12-15 Whole Graham Crackers
- 2 8 oz. packages of cream cheese, softened
- 1/2 cup granulated sugar
- 1/4 cup Milk
- 12 oz Cool Whip divided
- 2 3.9 oz. Vanilla instant pudding
- 3 1/4 cups cold milk
- 1 cup Pumpkin Puree
- 1 tsp Pumpkin Pie Spice
- 1/2 cup Caramel Sauce
- 1/2 cup Chopped Pecans optional
See how we calculate recipe costs.
Instructions
- In a large bowl, beat together the cream cheese and sugar until light and fluffy. Slowly add in the ¼ cup of milk. Then stir in 1 ¼ cup of Cool whip.
- In a separate bowl, whisk together the pudding mix, the 3 ¼ cups of cold milk, pumpkin puree and pumpkin pie spice until smooth and thick.
- Then assemble the lasagna: spread a thin layer of the cream cheese mixture in the bottom of a 9X13 pan. Top with half of the graham crackers. The pour half of the pudding mixture on top of the crackers and top with half of the remaining cream cheese mixture. Drizzle with half of the caramel (save the rest for serving) and then repeat the layers ending with the cream cheese mixture. Top with the remaining cool whip.
- Place the lasagna in a freezer for 1 hour or in the refrigerate for 4 hours before serving.
- When you’re ready to serve, drizzle the top of the lasagna with the remaining caramel and top with the chopped pecans.
- Enjoy!
Where do you use the “crushed grahams”? I read the recipe twice and I viewed the instructions with the images; all I can see is the use of the whole grahams.
I’m so sorry that is a typo and has been removed. I used whole graham crackers in this recipe. Thanks!