This sweet PUMPKIN LASAGNA will quickly become a fall favorite! It starts with a crust made of gingersnaps and then gets topped with a layer of no bake cheesecake and a layer of fluffy pumpkin pudding. This one is easy to make and hard to resist.
So, did you know that apparently people make savory foods with pumpkin?!
I know. Crazy.
If it’s not sweet and sugary and pumpkin spicy, I’m not sure I want it.
But I just wanted to get it out there right off the bat: this pumpkin lasagna is a dessert!
Much like my peanut butter lasagna, there are no actual lasagna noodles. You will not want to serve this to your family for dinner. (Or actually, maybe you will and I won’t judge you – it’s dang good!)
If you’re looking for dinner, try my crockpot lasagna. It’s pumpkin-free but oh so good. 😉
Layered Pumpkin Dessert How-To:
Crust: We prefer to use gingersnaps for the crust, but if you’re not a fan of big, bold fall flavors, Nilla wafers, graham crackers, or Golden Oreo cookies will also work! You’ll just crush them into crumbs, combine with melted butter, press into a dish, and bake. We use the bottom of a measuring cup to press them in nice and tight.
Cheesecake Layer: This 3 ingredient no bake cheesecake layer is so simple. Beat together cream cheese, powdered sugar, and milk until smooth and creamy. Spread over the cooled crust.
Pumpkin Layer: Add instant vanilla pudding, milk, canned pumpkin, and pumpkin spice to a mixing bowl and beat until smooth, creamy, and just slightly thickened. Fold in some whipped topping and then spread the mixture over the cheesecake layer.
Refrigerate until ready to serve! You’ll want to make this at least 4 hours in advance, but you can make it up to 24 hours in advance.
Swaps & Substitutions
- Use Nilla Wafers, graham crackers, or Golden Oreos in place of the gingersnaps.
- Try using a pumpkin spice instant pudding, if you can find it. White chocolate or cheesecake pudding might also be delicious!
- Make your own pumpkin spice by mixing 1 1/2 teaspoons of cinnamon, 3/4 teaspoon nutmeg, 1/4 teaspoon ginger, and 1/8 teaspoon of cloves.
More 9×13 desserts!
We love making desserts in a 9×13 dish – they’re good for feeding a crowd or for ensuring you have leftover dessert for tomorrow!
For the crust:
- 2 ½ cups finely crushed gingersnap cookies see note
- ½ cup melted butter
For the cheesecake layer:
- 16 ounces cream cheese room temperature
- 1 cup powdered sugar
- ¼ cup milk
For the pumpkin layer:
- 2 (5 ounces each) packages instant vanilla pudding
- 3 cups cold milk
- 15 ounces canned pumpkin
- 1 tablespoon pumpkin pie spice
- 2 cups Cool Whip
To make the crust:
- Preheat oven to 325 degrees. Spray a 9×13 baking dish with nonstick spray.
- Add the gingersnaps and butter to a greased 9×13 baking dish and stir until the cookie crumbs are moist. Press evenly into the dish.
- Bake for 10 minutes and cool completely.
To make the cheesecake layer:
- Add the cream cheese, powdered sugar, and milk to a mixing bowl and beat with an electric mixer until smooth and creamy.
- Spread mixture over the cooled cookie crust.
To make the pumpkin layer:
- Add the pudding, milk, pumpkin, and pumpkin spice to a large bowl and whisk until well combined and somewhat thickened.
- Fold the Cool Whip into the pumpkin mixture until smooth.
- Spread the mixture over the cream cheese layer.
- Refrigerate for 4 hours or overnight before serving.
- Serve with additional whipped topping, if desired.