This Pumpkin Lasagna is one of my favorite easy pumpkin desserts for fall. It's packed with flavor from layers of pumpkin, gingersnaps, and a whipped cream cheese topping. This pumpkin lasagna dessert sets up in the fridge with zero oven time, so it's an easy make-ahead treat for fall gatherings.
In this Article:
I am a big pumpkin fan, and I am always looking for easy no-bake desserts too. So this no-bake pumpkin lasagna is really up my alley.
I love that this dessert lasagnas comes together so fast, with absolutely no baking required. That makes it perfect for entertaining, when you need a quick dessert that you can toss in the fridge and have ready when you are.
In fact.. this would be an awesome Thanksgiving dessert!
If you love the concept of dessert lasagna, make sure you check out this no-bake chocolate lasagna and this red, white, and blue lasagna too.
Key Ingredients & Substitutions
- Cream cheese. Full-fat block cream cheese gives the creamy layer the best body. Let it soften on the counter for about 30 minutes so it beats up smooth with no lumps. Reduced-fat (Neufchâtel) cream cheese works too; the layer will just be a little softer.
- Heavy cream. Whipping the cold cream into the sweetened cream cheese is what makes the layer light and fluffy. In a pinch, you can fold in an 8-ounce tub of thawed whipped topping instead of the heavy cream.
- Powdered sugar. It dissolves instantly, so the cream cheese layer stays silky instead of gritty. Don't swap in granulated sugar here.
- Instant vanilla pudding mix. Two large (5.1-ounce) boxes of instant vanilla pudding thicken the pumpkin layer so it slices cleanly. Make sure it says instant; cook-and-serve pudding won't set without heat. Instant cheesecake or butterscotch pudding are both tasty swaps.
- Milk. Cold milk helps the pudding set quickly. Whole or 2% milk gives the richest result; unsweetened almond or oat milk also work, though the pumpkin layer may be slightly softer.
- Pumpkin puree. One 15-ounce can of 100% pure pumpkin, not pumpkin pie filling (which is already sweetened and spiced). Homemade puree is fine if you strain it well first.
- Spices. Cinnamon, cloves and nutmeg give this pumpkin lasagna dessert recipe its cozy pumpkin pie flavor. You can replace all three with 1 to 2 teaspoons of pumpkin pie spice.
- Gingersnaps. Crisp gingersnap cookies soften in the fridge into cake-like layers with a gentle spicy kick. Graham crackers, Biscoff cookies, or Golden Oreos are all good substitutes.
Tips & FAQs
Can I Make This Pumpkin Lasagna In Advance?
Yes. You will want to make this dessert lasagna at least four hours in advance to give it time to set up well before serving. You can even make this up to 24 hours in advance. Just wrap it tightly and store in the fridge. Then when ready, slice and serve.
When I'm making dessert lasagna in advance, I love to use this baking dish that comes with a lid. This makes it easy to toss back into the fridge, and comes in handy whenever I'm bringing a dessert to a friend's house too.
What Is The Crust Made of For This Pumpkin Lasagna?
I used gingersnap cookies (this brand to be exact!). I love the spicy flavor next to the creamy pumpkin and whipped cream.
Now, if you are not a fan of gingersnaps you can swap them for Golden Oreos or a pre-made graham cracker crumb crust (you would just assemble inside the premade crust instead of a baking dish).
For this recipe, you can either leave the cookies whole and line them up on the bottom of the pan, or use a food processor to make crumbs.
If making a crumb crust, add a little bit of melted butter into the crumbs while they are still in the food processor. Mix together until the crumbs stick together. Then pat down into the bottom of your pan.
Can I Use Homemade Pumpkin Puree For This Lasagna?
Absolutely. If you make your own pumpkin puree, definitely use that. Just be sure you strain it really good to get rid of any excess liquid. You will want it to be the same consistency as store-bought pumpkin puree.
If you don't want to use homemade pumpkin puree, store-bought canned pumpkin puree works just as well. Just ensure that the can says pumpkin puree, and not pumpkin pie mix. They are two different things.
I personally use this pumpkin puree for all my pumpkin desserts!
Can I Use Pumpkin Pie Spice In Place of the Spices?
Yes. The spices I use in the recipe are similar to a store-bought pumpkin pie spice. If you prefer, you can replace the spices in the recipe with 1-2 teaspoons of pumpkin spice mix instead.
How Long Will Pumpkin Dessert Lasagna Last In Fridge?
You can expect your lasagna to last up to 4-5 days in a covered baking dish. With each day you might find the lasagna layers to separate a little bit.
It is best to be eaten within the first three days of making it.
Do I Need A Stand Mixer To Make This Dessert Lasagna?
No, you don't! If you don't have a hand mixer or even stand mixer, reach for a whisk and a medium bowl. It will take more time to whip up the whipped topping layer, but it can be done without a mixer.
Helpful Equipment
- Stand Mixer or Hand-held Mixer - This makes it SO much faster to whip the topping. Like I said above, it can be done without a mixer, but make sure you have a strong arm and patience. I have a KitchenAid Mixer that I've had for 12+ years and love it!
- 9x13 Pan with Lid - Having a pan with a lid makes it easier for storage. No more having to deal with plastic wrap that gets messy and twisted up.
- Food Processor - For this recipe, you can keep the gingersnaps whole for the bottom layer, or you can use a food processor to make crumbs. Either way is delicious. I use my food processor to make crust for dessert lasagnas and cheesecakes.
- Cake Server - A good cake server makes a world of difference. It makes it so much easier to lift the dessert lasagna out of the pan in nice and even slices.
How to Make Pumpkin Dessert Lasagna
It will only take about 15 minutes from start to finish to make Pumpkin Dessert Lasagna!
First, you want to work on whipping up your whipped topping. You will mix your cream cheese with powdered sugar, and heavy cream and blend. Once it is nice and thick, set aside.
Then in another bowl add your vanilla pudding mix, milk, pumpkin and spices. Blend until all mixed through.
Then, you will start to layer your dessert. Start with gingersnaps on the bottom, then half of the whipped cream cheese mixture, the pumpkin mixture, another layer of gingersnaps, and the rest of the whipped cream cheese mixture on top.
All the instructions are in the recipe at the bottom of the post, to walk you through each step fully.
Variations
- Pumpkin cheesecake lasagna. Use instant cheesecake pudding mix in place of the vanilla for a tangier, cheesecake-style pumpkin layer.
- Graham cracker crust. Swap the gingersnaps for graham crackers, or press a crumb crust into the pan (1 ½ cups crumbs plus 5 tablespoons melted butter) for a milder, sweeter base.
- Biscoff pumpkin lasagna. Speculoos cookies bring caramelized, warm-spiced flavor that pairs beautifully with the pumpkin.
- Extra pumpkin layer. Fold a spoonful of the pumpkin mixture into the top cream cheese layer and swirl it, or pipe on our pumpkin cream cheese filling for an even more pumpkin-forward finish.
- Chocolate-pumpkin. Sprinkle mini chocolate chips between the layers and shave dark chocolate over the top.
- Individual cups. Layer everything in small jars or clear cups with crushed gingersnaps for easy grab-and-go servings at a party.
Pumpkin Lasagna Toppings
You can leave the top of your dessert lasagna plain or dress it up with one of these toppings.
- A drizzle of caramel sauce
- Brown sugar
- Vanilla ice cream
- Pecans or even slivered almonds
- Curls or shavings of white chocolate or chocolate chips
- Dusting of cocoa powder
Serving Ideas
Serve this pumpkin lasagna dessert straight from the fridge, cut into neat squares with a cake server. A thin knife dipped in hot water and wiped dry between cuts gives you the cleanest slices. Add the caramel drizzle and pecans right before serving so the nuts stay crunchy.
It's a natural fit for a Thanksgiving or Friendsgiving dessert table, especially next to a pan of easy pumpkin bars for guests who want a little of everything. For a fall brunch, set it out alongside pumpkin muffins with cream cheese glaze and a pot of hot coffee, chai, or apple cider.
Storing & Freezing
Cover the pan tightly with a lid or plastic wrap and keep your pumpkin lasagna in the refrigerator for up to 4 days. It tastes best within the first 2 to 3 days, while the layers are still distinct and the gingersnaps are soft but not soggy. Keep any caramel and pecans off leftovers and add them fresh when you serve.
You can freeze it, too. Wrap the pan (or individual slices) in plastic wrap and then foil, and freeze for up to 2 months. Thaw overnight in the refrigerator before serving; the cream cheese layer may be a touch softer after freezing, but the flavor holds up well. You can also serve it partly frozen for an icebox-cake-style treat.
More Pumpkin Desserts
If you love this pumpkin lasagna dessert recipe, be sure to check out these other delicious pumpkin recipes:
- Pumpkin Poke Cake
- Easy Pumpkin Bars
- Pumpkin Cheesecake
- Pumpkin Cream Cheese Filling
- Pumpkin Muffins with Cream Cheese Glaze
Recipe
No-Bake Pumpkin Lasagna
Ingredients
- 16 ounces cream cheese softened to room temperature
- ½ cup powdered sugar
- 1 cup heavy cream cold
- 2 (5.1-ounce) boxes instant vanilla pudding mix
- 2 cups milk cold
- 15 ounces pumpkin puree canned
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground cloves
- ¼ teaspoon ground nutmeg
- 60 gingersnaps for two layers
- caramel sauce optional, for topping
- ½ cup chopped pecans optional, for topping
Instructions
- In a large mixing bowl, beat the softened cream cheese with a stand mixer or hand mixer on medium speed until smooth, about 1 minute. Add the powdered sugar and beat until combined. With the mixer running, slowly pour in the cold heavy cream, then increase the speed to high and beat for 2 to 3 minutes, until the mixture is thick, fluffy and holds its shape. Set aside.
- In a second large bowl, whisk the instant vanilla pudding mix with the cold milk for about 2 minutes, until it starts to thicken. Whisk in the pumpkin puree, cinnamon, cloves and nutmeg until smooth and evenly combined.
- Arrange a single layer of gingersnaps in the bottom of a 9x13-inch baking dish, breaking a few cookies as needed to fill the gaps.
- Spread half of the whipped cream cheese mixture evenly over the gingersnaps.
- Spread all of the pumpkin mixture over the cream cheese layer, then top it with a second layer of gingersnaps.
- Spread the remaining cream cheese mixture over the top, smoothing it out to the edges of the dish.
- Cover and refrigerate for at least 4 hours, or overnight, until the layers are set and the gingersnaps have softened.
- Just before serving, drizzle with caramel sauce and sprinkle with chopped pecans, if using. Cut into squares and serve cold.
Notes
- Use instant pudding mix; cook-and-serve pudding won't set without heat.
- For a crumb crust instead of whole gingersnaps, pulse the cookies in a food processor with a small amount of melted butter, press them into the bottom of the pan, and sprinkle more crumbs over the pumpkin layer in place of the second cookie layer.
- You can swap the cinnamon, cloves and nutmeg for 1 to 2 teaspoons of pumpkin pie spice.
- Store covered in the refrigerator for up to 4 days, or freeze for up to 2 months and thaw overnight in the fridge.
Nutrition
Nutrition details are an estimate, per serving.
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