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+ servings
pumpkin lasagna on white plate

Pumpkin Lasagna

This layered pumpkin dessert is so easy to make and hard to resist. It starts with a simple gingersnap crust and then gets topped with no bake cheesecake and a creamy pumpkin pudding.
Course Dessert
Cuisine American
Keyword easy pumpkin recipes, no bake dessert recipes
Prep Time 20 minutes
Cook Time 10 minutes
Chill Time 4 hours
Total Time 4 hours 30 minutes
Servings 12
Calories 496kcal


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 9x13 baking dish with nonstick spray.
  • Add the gingersnaps and butter to a greased 9x13 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.



You may swap in graham crackers, Nilla wafers, or Golden Oreos for the gingersnaps, if you prefer a less spiced crust. 


Serving: 1slice | Calories: 496kcal | Carbohydrates: 61g | Protein: 7g | Fat: 26g | Saturated Fat: 14g | Cholesterol: 71mg | Sodium: 496mg | Potassium: 315mg | Fiber: 2g | Sugar: 41g | Vitamin A: 6388IU | Vitamin C: 2mg | Calcium: 159mg | Iron: 2mg