No-Bake Pumpkin Lasagna
This no-bake pumpkin lasagna layers gingersnap cookies, a spiced pumpkin pudding filling and a fluffy whipped cream cheese layer. It takes about 15 minutes to assemble, then chills in the fridge until sliceable, making it an easy make-ahead fall dessert.
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
Serving: 1squareCalories: 364kcalCarbohydrates: 47gProtein: 5gFat: 18gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 48mgSodium: 531mgPotassium: 225mgFiber: 1gSugar: 30gVitamin A: 4700IUVitamin C: 1mgCalcium: 97mgIron: 2mg
Nutrition details are an estimate, per serving.
