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This No Bake Pumpkin Lasagna Dessert is THE treat you want to feed your family and friends after a hearty dinner this holiday season, and, well, every holiday season going forward!
They will be swooning over the layers of fluffy cream cheese, ginger snap cookies, and smooth velvety pumpkin pudding mix. Oh, and definitely dazzled by the caramel sauce and pecans! They’ll fall in love with its lightness and melt-in-your-mouth quality.
Delicious Pumpkin Lasagna Dessert
Table of Contents
- Pumpkin Desserts
- Reasons to Love Pumpkin Lasagna
- Pumpkin Lasagna Dessert Layers
- Canned vs. Homemade Pumpkin Puree
- Frequently Asked Questions
- How to Store Pumpkin Lasagna
- Top Tips
- For Your Pumpkin Lasagna You Will Need
- Steps to Prep the Best Pumpkin Lasagna Recipe
- Other Desserts You Must Try
- No Bake Pumpkin Lasagna Recipe
Whether you’ve got some extra pumpkin puree, want to enjoy fall flavors to the fullest, or are looking for something a bit different to serve after dinner at Thanksgiving or Christmas, there are plenty of pumpkin desserts other than cookies and pumpkin pie!
If fall season has one undisputed icon, it’s pumpkin. Pumpkin is more than just for decoration. It evokes memories of holidays, crisp leaves, cool air, and a feeling of warmth.
Pumpkin’s natural sweetness goes well with desserts since you can combine it with brown sugar, maple syrup, honey, nuts, and a variety of spices. Either way, you’ll end up with a divine dessert everyone will be talking about for days!
Oh, and btw, you might be like me and have a year-round (or at least couple season) love for everything pumpkin. So you don’t even have to consider this a fall recipe. Pumpkin desserts are enjoyed through winter, and honestly, all year round.
If you want homemade pumpkin puree instead of canned:
-Wash a 4 pound pumpkin and pat dry
-Cut it in half and scoop out the seeds
-Place the halves in on a baking sheet cut side facing down after salting the inside flesh
-Bake at 400 degrees for 45 minutes to an hour, until flesh is pulling away from skin
-Let cool, then scoop out soft flesh and puree in food processor for 3 to 5 minutes or until smooth
A Must Try Dessert for Fall
Reasons to Love Pumpkin Lasagna
Kid-Friendly and Creative: It’s a great dessert holiday activity to get the kiddos involved in. Helping you layer the dessert is a funny, although possibly messy, and memorable holiday bonding activity. It’s a creative take on a layered pumpkin dessert.
Affordable and Easy: No Bake Pumpkin Lasagna is an inexpensive dessert to put together that’ll still feed a crowd. A few ingredients and simple steps and you’ve made a light, flavor-packed, seasonal favorite. It can be made ahead of time which is definitely a plus with everything else needing prep the day of holiday dinners.
Great for the Holiday Season: This dessert works great for Thanksgiving, Christmas, and New Year’s. In fact, it works for any and all gatherings in between those holidays if you’ve got family staying or dining with you throughout the holiday season!
Look at this Pumpkin Delight!
Pumpkin Lasagna Dessert Layers
Don’t think twice about what to make or bring to the next party or gathering you’re invited to, especially around Thanksgiving time where calendars are packed with festivities!
This Pumpkin Lasagna recipe is one that EVERY pumpkin lover will enjoy. It’s a delicious layered dessert that will impress your guests. With a ginger snap cookie layer, cream cheese layer, pumpkin and pudding layer, this recipe is sure to please your family!
This Pumpkin Delight recipe is made up of THREE delicious layers.
- Cream Cheese Layer: This layer includes cream cheese, heavy cream, and sweetened condensed milk. It’s the break in spice and warmth in flavors that this dessert needs.
- Pumpkin Puree Layer: A layer including vanilla pudding, milk, pumpkin purée, and pumpkin spice. This is the layer with the oomph factor. It carries the dessert with its burst of flavors.
If you don’t like ginger snap cookies, you can substitute with graham crackers, golden Oreo cookies, or vanilla wafers.
Light, Smooth, & Creamy
Canned vs. Homemade Pumpkin Puree
There is not much of a difference between canned pumpkin and fresh pumpkin puree, as the ingredients on the back of the can will indicate. It will probably say pumpkin puree or steamed pumpkin puree.
Fresh foods are generally higher in nutrients than cooked or canned foods. Nevertheless, both fresh pumpkin and canned pumpkin are loaded with nutrients, including potassium, Vitamin A, and iron.
The canned version has a stronger pumpkin flavor and a silkier texture. It’s also easier to use during a busy holiday season. When using canned pumpkin, you can save time, and honestly, your recipes will taste just as good.
Drizzle Some Caramel Sauce & Enjoy!
Frequently Asked Questions
To quickly soften cream cheese, cut it into small pieces and place it in a mixing bowl on the counter. Wrap a dish towel around the bottom of the bowl after it has been dampened with hot water. It should be ready to use in about 20 minutes!
Yes, this can be made a couple days ahead of time. You can prep the ingredients separately and assemble the morning of. Or, you can assemble the entire dessert a couple of days before serving.
For 1 teaspoon pumpkin pie spice, substitute ¾ teaspoon cinnamon, ¼ teaspoon ginger, allspice, cloves, or nutmeg (whatever you have!)
How to Store Pumpkin Lasagna
This is a dessert that can be prepared a day or two ahead of time. In fact, preparing it and storing it in the fridge overnight before serving it the next day helps enhance flavors. It must sit in the fridge for at least 3 hours before serving anyway.
If you’ve prepared a couple days ahead of time, it can be stored a max of 2 days after serving. Be sure to check it’s not spoiled after serving if you’ve prepared it ahead a couple of days before serving.
When serving, drizzle extra caramel sauce over each slice. It tastes fantastic when combined with pumpkin. Yum!
Use an offset spatula for spreading the layers and make sure it’s clean before starting a new layer.
You can substitute gingersnap cookies for golden Oreos. You can even use graham crackers for more depth of flavor and texture.
Don’t hesitate to add candy pumpkins, candy corn, or fall sprinkles on top for a decorative touch.
When laying out the bottom layer, or crust, use a measuring cup or glass cup to firmly press the cookies down to make sure they sit tightly in place.
If you don’t have pecans to sprinkle on top, you can use chopped walnuts or crushed cookies of your choice.
For Your Pumpkin Lasagna You Will Need
- Ginger snap cookies
- Cream Cheese
- heavy Cream
- Pumpkin Puree
- Pumpkin Spice
- Vanilla Pudding
- Sweet Condensed Milk
- Caramel Sauce
Steps to Prep the Best Pumpkin Lasagna Recipe
Cream Cheese Layer
In a large mixing bowl, beat the cream cheese until smooth then add the heavy cream. Continue mixing for about 4 minutes or until peak has formed. Fold in the sweetened condensed milk.
Pumpkin Pudding Layer
In a medium mixing bowl. whisk the packs of vanilla pudding with milk then mix in pumpkin purée and pumpkin spice.
How to Assemble the Lasagna Dessert
Construct the lasagna dessert, first layer will be the ginger snap then smooth over a layer of the cream cheese mix, then a layer of the pumpkin purée mix and repeat the same pattern. The top layer should be the cream cheese mix.
Top the cheesecake layer with a drizzle of caramel sauce and garnish with pecan. Chill for 4-6 hours or overnight for best results.
Other Desserts You Must Try
- 2 Ingredient Caramel Macchiato Whipped Cream
- Effortless Banana Bread Pudding
- Four-Ingredient Chia Seed Pudding
- Pecan and Cranberry Cheeseball Tray
- Middle-Eastern Pancakes (Atayif)
- Three-Ingredient Oreo Ice Cream Cake
- Satisfying Fruit Salad
- Sweet Potato Bake Filled With Walnuts
- Pan-Fried Honey Cinnamon Bananas
- Chocolate Coffee Avocado Pudding
No Bake Pumpkin Lasagna
- 60 small ginger snap cookies
- 2 ½ cups heavy cream
- 1 8 oz package cream cheese
- ½ 14 oz can sweetened condensed milk
- 2 3.4 oz vanilla pudding packages
- 3 cup milk
- 1 15 oz can pumpkin purée
- 1 tablespoon pumpkin spice
- ½ cup chopped pecans
- caramel sauce , for topping
- In a large mixing bowl, beat the cream cheese until smooth then add the heavy cream and continue mixing for about 4 minutes or until peak has formed. Fold in the sweetened condensed milk.
- In a medium mixing bowl whisk the packs of vanilla pudding with milk then mix in pumpkin purée and pumpkin spice.
- Construct the lasagna dessert, first layer will be the ginger snap cookies then smooth over a layer of the cream cheese mix, then a layer of the pumpkin purée mix and repeat the same pattern. The top layer should be the cream cheese mix.
- Top the cheesecake layer with a drizzle of caramel sauce and garnish with pecan. Chill for 4-6 hours or overnight for best results.