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–+ servings

Pumpkin Lasagna

This Pumpkin Lasagna is a creamy make-ahead fall dessert with a buttery nut crust, cheesecake layer, fluffy pumpkin pudding, and whipped topping. Chill it well, then slice into cold, crowd-friendly squares with pecans and caramel if you like.
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Prep Time 4 hours 45 minutes
Cook Time 18 minutes
Total Time 5 hours 3 minutes
Course Dessert
Cuisine American
Servings 24 servings
Calories 270 kcal

Ingredients
  

  • 1 cup all-purpose flour
  • 2 tablespoons sugar
  • 1/2 cup pecans or walnuts finely chopped
  • 1/2 cup butter softened
  • 8 ounces cream cheese softened
  • 1 cup granulated sugar
  • 1 container (8 ounces) whipped topping thawed
  • 3 small boxes (3.4 ounces each) instant vanilla pudding mix
  • 3 cups milk whole or 2%
  • 1 cup pumpkin puree plain pumpkin puree, not pumpkin pie filling
  • 1 teaspoon pumpkin pie spice or ground cinnamon
  • 1 cup whipped cream or one 8-ounce container whipped topping, for the top
  • chopped pecans for sprinkling
  • caramel topping optional

Instructions
 

  • Heat the oven to 350°F and lightly coat a 13-by-9-inch baking dish with cooking spray.
  • In a large bowl, stir together the flour, 2 tablespoons sugar, and finely chopped nuts, then add the softened butter and mix until crumbly; press the mixture evenly into the bottom of the prepared pan.
  • Bake the crust for 15 to 18 minutes, until lightly golden brown, then set the pan on a wire rack and let the crust cool completely.
  • Beat the softened cream cheese and 1 cup granulated sugar until smooth, then stir in the thawed 8-ounce container of whipped topping until creamy and fluffy.
  • Spread the cream cheese mixture carefully over the cooled crust and refrigerate for at least 30 minutes.
  • While the first layer chills, whisk the three boxes of vanilla pudding mix and the milk in a large bowl until smooth and creamy, then fold in the pumpkin puree and pumpkin pie spice or cinnamon until no streaks remain.
  • Spread the pumpkin pudding layer gently over the chilled cream cheese layer and refrigerate for at least 15 minutes, or until the pudding layer is set.
  • Spread the whipped cream or additional whipped topping over the pumpkin layer, sprinkle with chopped pecans, and drizzle with caramel topping if desired.
  • Cover and refrigerate for at least 4 hours before slicing, or chill overnight for best results, then cut into squares and serve cold.

Notes

Keep leftovers covered in the refrigerator or in an airtight container for about 3 days. Serve cold and do not reheat; the crust will soften a little as it sits, and if transporting, keep the dessert chilled with ice packs until serving.

Nutrition

Calories: 270kcal
Keyword Cream Cheese Dessert, fall dessert, layered dessert, make ahead dessert, pumpkin dessert, Pumpkin Lasagna, pumpkin pudding dessert
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