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

Prep Time 20

Cook Time 10

Chill Time 4

Total Time 4 30

Servings

Calories 496kcal

Author Karly Campbell

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 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.

Video

Notes

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

Nutrition