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

Scale

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)

Cook Mode Prevent your screen from going dark

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.