If you adore fall flavors and crave something both fun and festive for your dessert table, this Pumpkin Pie Dessert Lasagna Recipe is exactly what you need. Imagine layers of creamy pumpkin mousse, crunchy graham cracker crust, and a dreamy blend of white chocolate whipped cream, all stacked together to create a show-stopping treat. This dessert captures the cozy essence of pumpkin pie but takes it to the next level with textures and flavors that will have everyone asking for seconds. Whether you’re hosting Thanksgiving or just want a seasonal sweet treat, this recipe is a guaranteed crowd-pleaser that’s as beautiful as it is delicious.
Ingredients You’ll Need
Getting the ingredients right is the secret to a perfect Pumpkin Pie Dessert Lasagna Recipe. Each item plays a crucial role, from the buttery graham cracker crust that provides a crispy base to the fluffy pumpkin mousse that delivers all the cozy spice and creaminess you expect.
- Graham crackers (1 sleeve): The foundation of the crust, they bring a sweet crunch that holds everything together beautifully.
- Unsalted butter (6 ounces, melted): Binds the graham crackers and adds richness to the crust’s flavor.
- Low-fat cream cheese (8 ounces): Adds tang and creaminess, balancing the sweetness of the pumpkin layer.
- Heavy cream (¼ cup): Whipped into the cream cheese mix for a light, airy texture.
- Powdered sugar (1 cup): Sweetens the pumpkin mixture evenly without gritty texture.
- Pumpkin puree (11 ounces): The star flavor, bringing natural pumpkin richness without the artificial sweetness.
- Pumpkin pie spice (½ tablespoon): Infuses the dessert with traditional fall spice notes like cinnamon and nutmeg.
- Lite Cool Whip (20 ounces, divided): Provides fluffiness and a whipped texture that ties layers together.
- White chocolate (6 ounces, melted): Adds a luscious, creamy cadence to the top layer’s flavor profile.
- Ladyfinger cookies (15 pieces): Create a light, delicate layer with slight crunch and absorb some moisture for balance.
- Pumpkin spice baking chips (1 cup): For an extra burst of pumpkin flavor and texture in every bite.
- Chopped pecans (1 cup, optional): Provide a nutty crunch, making the dessert even more irresistible.
How to Make Pumpkin Pie Dessert Lasagna Recipe
Step 1: Prepare the Crust
Start by preheating your oven to 350°F and get a 9×13-inch baking pan ready. Put the graham crackers into a gallon Ziplock bag and crush them with a rolling pin until very fine. Add the melted butter to the crackers in the bag, seal it, and knead them together until the mixture is uniform. Press this buttery crumb mixture into the pan forming an even crust, then bake for 6 to 8 minutes until golden brown. Let this cool completely to set the perfect base for your lasagna layers.
Step 2: Make the Pumpkin Mousse
Using a hand mixer, beat the cream cheese until it’s smooth, fluffy, and free of lumps. Add the heavy cream and combine thoroughly to introduce lightness. Mix in powdered sugar, then pumpkin puree and pumpkin pie spice, blending until you have a harmonious orange mixture. Add one container of Cool Whip (8 ounces) and whisk on high until the mousse is velvety and fluffy. This layer is where the magic of pumpkin pie flavor truly shines in a lighthearted, creamy way.
Step 3: Create the White Chocolate Whipped Topping
In a separate bowl, gently combine the remaining 8-ounce container of Cool Whip with melted white chocolate by whisking until smooth. This mixture adds sweetness and a luxurious texture that perfectly complements the pumpkin mousse layers below when spread on top. Set this delicious topping aside until assembly.
Step 4: Assemble the Layers
With the crust completely cooled, spread half of the pumpkin mousse evenly over it. Carefully line up ladyfinger cookies in even rows on top of the first mousse layer, resembling the noodles in traditional lasagna. Spread the remaining pumpkin mousse on top of the ladyfingers, making sure to smooth the surface. Finally, gently spread the white chocolate whipped layer over the mousse. Use the last half container of Cool Whip to create a thin top layer and then sprinkle the pumpkin spice baking chips and chopped pecans all over for that final crunch and visual appeal.
Step 5: Chill and Set
Place the completed lasagna in the refrigerator for at least two hours to allow the layers to set properly and flavors to meld. If you prefer a firmer texture, freezing this dessert is also a great option — just remember to thaw it for about 30 minutes before serving.
How to Serve Pumpkin Pie Dessert Lasagna Recipe
Garnishes
Top your slices with fresh whipped cream, a light dusting of cinnamon, or a few extra pumpkin spice chips for a festive look. Toasted pecans on the side add a pop of crunch that complements the creamy moisture of the dessert beautifully.
Side Dishes
This dessert pairs wonderfully with a hot cup of spiced chai or a rich coffee. For a more decadent spread, serve alongside vanilla ice cream or a scoop of cinnamon gelato to add temperature contrast and enhance the autumn flavors.
Creative Ways to Present
Instead of in a traditional pan, try layering your Pumpkin Pie Dessert Lasagna Recipe in individual mason jars for a charming single-serve presentation perfect for parties. You could also create mini versions using individual ramekins for a cute, customizable dessert experience for guests.
Make Ahead and Storage
Storing Leftovers
Your leftover Pumpkin Pie Dessert Lasagna Recipe will keep well covered in the refrigerator for up to 4 days. Keeping it chilled helps maintain the creamy layers while allowing the flavors to intensify overnight.
Freezing
This dish freezes beautifully if you want to prepare it in advance or save extras. Wrap tightly with plastic wrap and foil, then store in the freezer for up to 1 month. When ready to enjoy, thaw it in the fridge for several hours or overnight for the best texture.
Reheating
Serving this dessert chilled is ideal, so reheating is generally not recommended. If you’ve frozen it, just let it thaw in the fridge and serve as is. The creamy texture and flavors are best enjoyed cold or at room temperature.
FAQs
Can I use canned pumpkin pie filling instead of pumpkin puree?
It’s best to use plain pumpkin puree for this recipe because pumpkin pie filling contains added sugars and spices that can throw off the balance of flavors. Using puree gives you full control over the sweetness and spice levels.
What if I don’t have pumpkin spice baking chips?
No worries! You can substitute with white chocolate chips or butterscotch chips mixed with a pinch of pumpkin pie spice. This will maintain the sweet, spiced crunch in your dessert.
Is it okay to use regular Cool Whip instead of lite?
Absolutely! Regular Cool Whip will work fine and may even add a bit more richness. The lite version is just a lighter option if you prefer it.
Can I make this Pumpkin Pie Dessert Lasagna Recipe vegan or dairy-free?
You can adapt it by using dairy-free cream cheese alternatives, coconut whipped topping, and dairy-free white chocolate. Keep in mind the texture and flavor may vary slightly, but it can still be a delicious treat!
How far ahead can I prepare this dessert?
You can assemble the dessert a full day ahead and keep it refrigerated. This actually helps the flavors meld beautifully, making it even better the next day.
Final Thoughts
This Pumpkin Pie Dessert Lasagna Recipe is such a fun, festive way to celebrate pumpkin season while impressing friends and family with layers of texture and flavor. It’s easy to put together but feels special enough for holidays or any cozy fall gathering. I promise, once you taste this creamy, spiced delight, it’ll become your new seasonal favorite. Grab your ingredients and start layering your way to dessert heaven—you won’t regret it!
Print
Pumpkin Pie Dessert Lasagna Recipe
- Prep Time: 20 minutes
- Cook Time: 6 minutes
- Total Time: 2 hours 26 minutes
- Yield: 12 slices
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This Pumpkin Pie Dessert Lasagna is a delightful layered treat featuring a buttery graham cracker crust, a rich pumpkin mousse, creamy white chocolate whipped topping, and a crunchy finish of pumpkin spice chips and pecans. Perfect for fall gatherings or holiday parties, this no-bake lasagna combines classic pumpkin pie flavors with a fun, layered presentation that’s easy to prepare and sure to impress.
Ingredients
Crust
- 1 sleeve graham crackers (140 grams, 9 cracker sheets)
- 6 ounces unsalted butter (170 grams, melted, 1½ sticks)
Pumpkin Mousse Layer
- 8 ounces low-fat cream cheese (227 grams, 1 brick)
- ¼ cup heavy cream (57 grams)
- 1 cup powdered sugar (113 grams)
- 11 ounces pumpkin puree (319 grams, ¾ can, NOT pumpkin pie filling)
- ½ tablespoon pumpkin pie spice (5 grams)
- 1 (8-ounce) container Lite Cool Whip (approx. 226 grams)
White Chocolate Whipped Topping
- 1 (8-ounce) container Lite Cool Whip (approx. 226 grams)
- 6 ounces white chocolate (170 grams, melted)
Assembly and Garnishes
- 15 ladyfinger cookies (124 grams)
- 1 cup pumpkin spice baking chips (170 grams)
- 1 cup chopped pecans (114 grams, optional)
- Remaining ½ (8-ounce) container Lite Cool Whip (approx. 113 grams)
Instructions
- Prep the Oven and Pan: Preheat your oven to 350°F (175°C) and prepare a 9×13-inch baking pan for the crust.
- Make the Graham Cracker Crust: Crush the graham crackers inside a sealed gallon Ziplock bag using a rolling pin until finely crumbled. Add melted butter, reseal the bag, and knead to evenly coat the crumbs. Press this mixture firmly into the bottom of the prepared baking pan. Bake for 6-8 minutes until golden brown, then allow to cool completely.
- Prepare the Pumpkin Mousse: Using a hand mixer, beat the cream cheese until smooth and fluffy. Add heavy cream and mix until well combined. Incorporate powdered sugar, pumpkin puree, and pumpkin pie spice, mixing until evenly blended. Fold in one container (8 ounces) of Lite Cool Whip and whisk on high for 1-2 minutes until the mixture is fluffy and smooth. Set aside.
- Make the White Chocolate Whipped Topping: In a separate bowl, gently whisk the melted white chocolate with another 8-ounce container of Lite Cool Whip until fully combined and smooth. Set aside.
- Assemble the Dessert Lasagna: Once the crust has cooled, spread half of the pumpkin mousse evenly over it. Arrange ladyfinger cookies in neat rows on top of the mousse. Spread the remaining pumpkin mousse over the ladyfingers. Then layer the white chocolate whipped topping evenly on top. Finally, spread a thin layer of the remaining half container of Lite Cool Whip over everything and sprinkle generously with pumpkin spice baking chips and chopped pecans.
- Chill and Serve: Refrigerate the assembled dessert for at least 2 hours before serving to allow it to set properly. For a firmer, less creamy texture, freeze the dessert and remove it from the freezer 30 minutes before serving to soften slightly.
Notes
- Use pumpkin puree, NOT canned pumpkin pie filling, for the best flavor and texture.
- If you can’t find pumpkin spice baking chips, substitute with white chocolate chips mixed with a pinch of pumpkin pie spice.
- Chopped pecans add crunch and complementary flavor but can be omitted for a nut-free version.
- Ladyfingers provide a soft, sponge-like layer; if unavailable, use thin sponge cake or vanilla wafer cookies as substitutes.
- For extra richness, ensure the cream cheese is at room temperature before mixing.
- This dessert is best consumed within 3 days when stored in the refrigerator.
