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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.
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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. 😉
Ingredient Notes:
Pumpkin Pudding Layer – You’ll make this layer from a mixture of canned pumpkin puree, cold milk, instant vanilla pudding, Cool Whip, and some pumpkin pie spice!
Cheesecake Layer – Some softened cream cheese, powdered sugar, and milk are what you’ll need to make the rich cheesecake layer of this pumpkin lasagna dessert!
Crust – This crust couldn’t be any easier. Just some melted butter mixed with crushed gingersnap cookies! I love the spiciness of the gingersnaps, but if that’s not your thing see below for some suggestions on what else you can use!
What We Love About This Recipe!
This recipe has all that warm spice we love about pumpkin! It’s cool and creamy, rich and decadent, but not over the top sweet. Everyone raves about this pumpkin lasagna and I always get asked for the recipe.
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 cracker crumbs, 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.
Helpful Tip!
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.
FAQs:
To soften cream cheese quickly, cut cream cheese into small pieces and place in a mixing bowl on the counter. Dampen a dish towel with hot water and wrap around the bottom of the bowl. It should be workable in about 20 minutes! Or if you have the time just leave it covered on the counter until it reaches room temperature.
Yes, this will last well in the refrigerator for about 3-4 days if well sealed.
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!
Pumpkin Lasagna
Ingredients
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
Instructions
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.
Sherry says
Any time is pumpkin time at our house. We love this lasagna, it has great pumpkin taste, easy to make, and family loves it!! Thanks for sharing!
Karly says
Thanks, Sherry! I think it’s about time for to make this one again – we’re easing into pumpkin season over here. 🙂
Cheryl says
Everyone loved it, but I personally think I’d leave out the cloves next time. Do you think you could freeze this?
Karly says
Hi Cheryl! I think this would freeze well, but I can’t say for sure as I haven’t tried it.
Greg says
The pumpkin layer is very runny. Not sure how this much liquid could possibly fit. Looked so promising ?
Karly says
Hi Greg! Did you use the right sized pudding and make sure that it was INSTANT and not the kind you cook? Were you using canned pumpkin and not canned pumpkin pie filling? These amounts are all correct, so I’m guessing you measured something wrong or used the wrong product somewhere.