Pumpkin Pie Lasagna Dessert Recipe
- Cook Time: 4 hours 30 minutes (includes chilling time)
- Total Time: 4 hours 30 minutes
- Diet: Vegetarian
Ingredients
Scale
- 2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 8 oz cream cheese, softened to room temperature
- 1/2 cup granulated sugar
- 1 tablespoon cold milk
- 8 oz whipped topping (like Cool Whip), divided
- 2 packages (3.4 oz each) instant vanilla pudding mix
- 2 cups cold whole milk
- 15 oz canned pumpkin puree (not pumpkin pie filling)
- 1 tablespoon pumpkin pie spice
- Optional: Pecans or caramel sauce for garnish
Instructions
- In a medium bowl, combine the graham cracker crumbs and the melted butter. Mix until the crumbs are evenly moistened. Press the mixture firmly and evenly into the bottom of a 9×13 inch baking dish. Place the dish in the freezer for about 10 minutes to help the crust set while you prepare the next layer.
- In a large mixing bowl, beat the softened cream cheese, granulated sugar, and 1 tablespoon of milk until the mixture is smooth and fluffy. Gently fold in 1 cup of the whipped topping using a spatula. Spread this mixture evenly over the chilled graham cracker crust.
- In a separate large bowl, whisk together the two packages of instant vanilla pudding mix with the 2 cups of cold milk for about two minutes until thickened. Stir in the canned pumpkin puree and the pumpkin pie spice until the color is uniform and the mixture is smooth.
- Spread the pumpkin pudding mixture carefully over the cream cheese layer. Use an offset spatula to ensure it reaches the edges and is leveled across the top. This creates the signature vibrant orange layer of your dessert lasagna.
- Spread the remaining whipped topping over the pumpkin layer. Cover the dish loosely with plastic wrap or a lid and refrigerate for at least 4 hours, or preferably overnight. This chilling time is essential for the layers to firm up so the dessert can be sliced cleanly.