This Delightful Pumpkin Dessert Lasagna has layers of creamy cheesecake, pumpkin pudding, and whipped cream on a graham cracker crust. It’s a delicious dessert recipe that’s perfect for the fall!
Everyone who takes a bite of this Delightful Pumpkin Dessert Lasagna will fall in love with the delicious layers. The sweet pumpkin pudding layer goes so well with the creamy cheesecake layer. The subtle tang from the cream cheese contrasts to mellow out the sweetness from the pudding later. Of course, the pumpkin filling and pumpkin spice makes it the perfect fall treat.
Girl Scouts are in full swing with our 2nd meeting under our belts. My co-leader and I are having a blast with it. We have really clicked with our approach to it. As well, our ability to get the agendas planned out quickly for upcoming meetings. There are so many things to do, but we don’t want to overwhelm the parents (or ourselves) we are taking this first year pretty laid back. There already is some fundraising to do, but it’s much more low key than the cut throat cookie sales that happen in the new year.
We are keeping things pretty simple until then, but then we are strategizing on how to SELL ALL THE COOKIES!!! From door to door sales, online sales, sales at cookie tables, and even late night deliveries- we will do it all! We will make sure everyone is well stocked up by the end of it.
Shoot, everyone needs a sweet treat every now and then, and those cookies are da bomb. Plus, the girls will raise a bunch of money doing it. The more boxes sold, means the more money they make, which translates to really fun things for the girls. woohoo!!!
Delightful Pumpkin Dessert Lasagna
This Delightful Pumpkin Dessert Lasagna is the sweet treat that you need this fall. It’s pumpkin heaven in a bite. Thankfully, you get a whole piece, and not just one bite!
The dessert is a layered treat with a graham cracker crust, a cheesecake layer, then a pumpkin pudding layer. All of that is topped with a whipped cream layer. It’s as beautiful as it is delicious. The process is simple so everyone can make this dessert that will easily please a crowd.
You start by making the graham cracker crust, which is just 3 ingredients. Mix the graham cracker crumbs, butter, and sugar. Spread that our evenly in the baking dish, then bake it for 10 minutes. Once that is cool, you can prepare the rest of the yummy layers.
The next layer is a light and fluffy no-bake cheesecake layer. Beat cream cheese and sugar together until it’s really light in texture, then you very gently fold in whipped topping.
I used white chocolate instant pudding mix, but if you don’t have that on hand, then feel free to use vanilla instant pudding. I was inspired by the delicious Cinderella Latte that is a pumpkin spice latte with white chocolate added. The white chocolate pudding is great in the dessert, but I never want someone to feel like they can’t make something if there is an easy way to adapt it. Baking should be fun and result in yummy treats. That is all that matters.
Finally, you finish the dessert with finely chopped pecans, a sprinkling of graham cracker crumbs, and a drizzle of caramel sauce. All of that makes it really pretty and really tasty.
Celebrate fall with this Delightful Pumpkin Dessert Lasagna because everyone will love the pretty layers and how yummy it is. It’s truly delightful!
The Graham Cracker Crust
To begin, you make a yummy graham cracker crust. The crust is just 3 ingredients- graham cracker crumbs, butter, and some sugar. Mix them together and then spread them out in the sprayed pan. Bake for 10 minutes, then let cool while you prepare the rest of the ingredients.
The Cheesecake Layer
Then next layer is the cheesecake layer. I swear this makes this dessert so fantastic, because it’s creamy, rich and delicious. Plus, it cuts the sweetness of the pumpkin layer to balance it all out. That slight tartness adds so much to the dessert. It’s simple with just cream cheese, sugar, and frozen whipped topping. This layer has great texture because the topping makes it really light and fluffy.
The Pumpkin Layer
Next, is the pumpkin layer. It is a heavenly combination on pudding and pumpkin, and spices. It’s what gives the dessert it’s signature fall flavors. The white chocolate pudding and pumpkin are a wonderful combination together. If you happen to not be able to find white chocolate pudding, then use vanilla pudding.
The Whipped Cream Layer
Finally, the whipped cream layer is the top layer of the dessert. Then you garnish the dessert with chopped pecans, caramel sauce, and graham cracker crumbs.
If you don’t feel like making whipped cream, then you can use an 8 ounce container of whipped topping, but I think the homemade whipped cream is the bees knees. So, be sure to grab a carton today for this awesome dessert.
More fall desserts
For the Crust
- 1/2 Cup butter
- 2 Cups graham cracker crumbs
- 1/4 Cup sugar
For the Cream Cheese Layer
- 12 ounces cream cheese, softened
- 2 Tablespoons sugar
- 8 ounce container frozen whipped topping, thawed
For the Pumpkin Layer
- 2 (3.3 ounce) boxes white chocolate instant pudding, vanilla is okay too
- 2 1/2 Cups whole milk
- 1 teaspoon pumpkin spice
- 15 ounce can pumpkin puree
For the Whipped Cream Layer
- 1 pint heavy whipping cream
- 1 Tablespoon sugar
- 1 teaspoon vanilla extract
- Preheat oven to 350F. Generously spray a 9x13 baking pan with nonstick spay.
- Melt the butter in a large microwave safe bowl. Add the graham cracker crumbs and sugar. Mix to combine.
- Spread the graham cracker crumbs into the prepared baking pan. Bake for 10 minutes. Let cool completely.
- While the crust is baking, prepare the cream cheese layer by beating the softened cream cheese, sugar, and vanilla extract. The cream cheese should be light and fluffy. Using a rbber spatula, gently fold in the whipped topping.
- Next, prepare the pumpkin layer by combining the pudding mix, milk, pumpkin pie spice, and pumpkin puree; mix well. Spread this over the cream cheese layer.
- Finally, whip the whipped cream, sugar, and vanilla extract until there are stiff peaks. Spread the whipped cream on top of the pumpkin layer.
- Cover with plastic wrap. Refrigerate for 4 hours prior to serving.
Store in a refrigerator for up to 4 days.
Instead of a whipped cream layer, you can use an 8 ounce container of thawed whipped topping.