Pumpkin Lasagna
This Pumpkin Lasagna Dessert is an easy and fun recipe that will quickly become a family favorite! This no-bake dessert is perfect for fall gatherings, parties, or just a cozy night in.
This indulgent treat combines layers of rich pumpkin cream cheese filling with a sweet vanilla cookie crust. Top it all off with a caramel drizzle for extra flavor.
Table of contents
❤️ Why You’ll Love This Recipe
- It’s a unique twist on chocolate lasagna, incorporating fall flavors like pumpkin and spices.
- This dessert is no-bake, which means it’s perfect for those who don’t want to turn on the oven or are short on time.
- The layers of creamy pumpkin filling and sweet vanilla cookie crust make this dish irresistible.
🛒Ingredients
You only need a few simple ingredients to help you make this creamy pumpkin dessert recipe. Gather these ingredients on your next trip to the grocery store and you will have a simple treat that your family will enjoy in no time.
- Golden Oreo cookies
- Butter
- Cream cheese
- Powdered sugar
- Milk
- Cool Whip
- Pumpkin spice pudding mix
- Caramel sauce for topping – optional
See the recipe card below for quantities.
🔪 How to Make Pumpkin Dessert Lasagna
Making this delicious no bake dessert is so simple. Just follow the step by step instructions and you will have a sweet treat that your whole family will love in no time at all.
Step 1: Make the crust
Add your Oreos to a food processor and blend to crumbs, or, add them to a gallon-sized plastic bag and crush them by hand. Add melted butter to Oreo crumbs and mix to combine. Press the Oreo mixture into the bottom of a 9×13-inch pan. Move to the freezer to chill for about 5 minutes.
Step 2: Make the cream cheese layer
Meanwhile, in a large mixing bowl, beat cream cheese until softened and smooth. Add powdered sugar and milk, and mix to combine. Add 8 oz. of cool whip, and mix again, making sure to scrape down the sides of the bowl. Mix until everything is incorporated. Pour the cream cheese mixture over the golden Oreo crust, and smooth it out evenly. Move to the refrigerator to chill for 1 hour.
Step 3: Make the pumpkin layer
For the next layer, in a large mixing bowl whisk together pumpkin spice pudding and 3 cups of milk. Whisk for about 2 minutes, until the pudding begins to thicken. Pour over the cream cheese layer and smooth out evenly. Move to the refrigerator to chill for another hour.
Step 4: Top before serving
Once the pudding is nice and set, for the last layer smooth out the remaining 8 oz. Cool whip over top of the pudding. Return to the refrigerator to chill for 4 more hours. Optional, before serving, top with a drizzle of caramel sauce.
📝Variations
Do you want to change up this recipe and make it your own? Here are some ways that you can do that!
- Crust: Swap out the Golden Oreos for graham crackers or your favorite cookie crust.
- Pudding: Use regular vanilla pudding mix and add pumpkin spice to it instead of pumpkin spice pudding mix for a more subtle flavor.
- Nuts: Add some chopped pecans into the cream cheese layer for an added crunch.
If you love sweet no bake pumpkin recipes you may also enjoy this no-bake pumpkin cheesecake.
🥄 Equipment
Here are a few tools to help you make this delicious recipe:
- food processors
- 9×13 baking dish
- mixing bowls
- electric mixer – hand mixer or stand mixer
- spatula
🥫 Storage
Store your pumpkin lasagna dessert in an airtight container in the fridge for up to three days. If you don’t have a lid for your casserole dish you can cover it with plastic wrap.
💭 Tips
Here are a few tips that you can use to help ensure that this recipe turns out perfectly for you.
- Make sure to use softened cream cheese for the cream cheese layer to avoid lumps.
- Chill each layer separately before adding the next one. This will help the layers stay distinct and not mix.
- For a more intense pumpkin flavor, add 1/2 cup of canned pumpkin puree to the pudding mixture.
- If you don’t have a food processor, you can place the Oreos in a gallon-sized plastic bag and crush them with a rolling pin.
⁉️ FAQ
Do you have questions about this recipe? Here are the answers to the most commonly asked questions.
Yes, you can freeze this dessert. Just make sure to wrap it tightly in plastic wrap and place it in an airtight container before freezing. Thaw it overnight in the fridge before serving.
Yes, you can use regular vanilla pudding mix and add 1 tsp of pumpkin pie spice to get a similar flavor.
You can use either the caramel topping that you use on ice cream or the type that you use on coffee drinks.
🍽 More Pumpkin Recipes
Do you enjoy pumpkin recipes? If so, try these delicious recipes:
🧾Recipe Card
Want to make this recipe? Print the recipe card below, or pin this recipe, so you can find it later.
Pumpkin Lasagna Dessert
Equipment
- food processors
- 9×13 baking dish
- mixing bowls
- electric mixer – hand mixer or stand mixer
- Spatula
Ingredients
- 36 Golden Oreo cookies
- 6 tablespoons Butter melted
- 8 ounces cream cheese
- 1 cup powdered sugar
- 2 tablespoons Milk
- 16 ounces cool whip divided
- 6.8 ounces pumpkin spice pudding mix
- 3 cups cold milk
- Caramel sauce optional
Instructions
- Add your oreos to a food processor and blend to crumbs, or, add them to a gallon sized plastic bag and crush by hand. Add melted butter to oreo crumbs and mix together to combine.
- Press the oreo mixture into the bottom of a 9×13 inch pan.
- Move to the freezer to chill for about 5 minutes.
- Meanwhile, in a large mixing bowl, beat cream cheese until softened and smooth.
- Add powdered sugar and milk, and mix to combine.
- Add 8 oz. of cool whip, and mix again, making sure to scrape down the sides of the bowl.
- Mix until everything is incorporated. Pour the cream cheese mixture over the golden oreo crust, and smooth out evenly. Move to the refrigerator to chill for 1 hour.
- For the next layer, in a large mixing bowl whisk together pumpkin spice pudding and 3 cups of milk.
- Whisk for about 2 minutes, until the pudding begins to thicken. Pour over the cream cheese layer and smooth out evenly.
- Move to the refrigerator to chill for another hour.
- Once the pudding is nice and set, for the last layer smooth out the remaining 8 oz. cool whip over top of the pudding. Return to the refrigerator to chill for 4 more hours.
- Optional, before serving, top with a drizzle of caramel sauce.
