Fall has officially arrived, and with it comes all the cozy comforts we crave—warm blankets, leaf-crunching walks, and yes, dessert that embraces the season. If you’re looking for a showstopper that combines creamy, crunchy, sweet and spiced all in one, you’re going to fall head-over‐heels for this Pumpkin Lasagna (yes, lasagna—but in dessert form!). I first whipped this up one chilly October evening when I was craving something beyond your usual pumpkin pie. I wanted layers, texture, and that unmistakable pumpkin spice vibe. I can assure you: it delivers big time.
Pumpkin Lasagna Dessert
Ingredients
- 30 oz gingersnap cookies, crushed for crust; can substitute graham crackers with ginger
- ½ cup salted butter, melted for cookie crust
- 1 cup powdered sugar, sifted for mousse layer
- 8 oz cream cheese, room temperature or Neufchâtel for lower fat
- 1 teaspoon vanilla extract for mousse layer
- 1 cup heavy cream, chilled whipped to soft peaks
- 2 cups whole milk, chilled for pudding layer; can use 2% or half-and-half
- 2 boxes instant vanilla pudding mix (5.1 oz each) can mix with cheesecake flavor
- 15 oz pure pumpkin puree unsweetened, not pie filling
- 1½ teaspoons pumpkin pie spice or homemade blend
- 16 oz frozen whipped topping, thawed or substitute with fresh whipped cream
- 1 teaspoon ground cinnamon mixed into whipped topping
- 1 cup caramel topping drizzle on top; can use salted caramel
Instructions
- Lightly spray a 9×13-inch baking dish with nonstick spray. Set aside.
- Crush gingersnap cookies in a food processor until fine. Mix with melted butter until evenly moistened.
- Press half of the cookie mixture into the bottom of the prepared pan to form a crust.
- In a large bowl, combine chilled milk, instant pudding mix, pumpkin puree, and pumpkin pie spice. Beat for 2 minutes until thick and smooth. Set aside.
- In another bowl, beat cream cheese, powdered sugar, vanilla extract, and heavy cream until thick and mousse-like. Set aside.
- Fold cinnamon into thawed whipped topping (or prepare fresh whipped cream substitute if using). Set aside.
- Spread the pumpkin pudding mixture evenly over the crust.
- Gently spread the mousse layer over the pumpkin layer.
- Sprinkle remaining gingersnap crumbs over the mousse layer.
- Top with the cinnamon-spiced whipped topping.
- Drizzle generously with caramel sauce.
- Cover and refrigerate for at least 6 hours, preferably overnight, to allow the layers to set.
- Slice into squares and serve chilled. Add extra caramel drizzle if desired.
Notes
Nutrition
Why this recipe is great
What makes this pumpkin lasagna so special? Let’s break it down.
- Layered textures: A crisp cookie crust at the base, followed by pumpkin pudding, a creamy mousse layer, and finally whipped topping with caramel drizzle. Every bite gives you a little something different.
- Fall flavour in a fun form: Pumpkin puree plus pumpkin pie spice deliver that seasonal warmth we love. Sure, you could make a pie—but the playful lasagna format feels festive and unique. (Many savory recipes are doing pumpkin this way too — check out how pumpkin works in savory layers. Delish+1)
- Make-ahead friendly: You can assemble it ahead of time, chill it, and it’s ready to shine when guests arrive (or when you just need a slice for yourself).
- Unexpected treat for the crowd: If you’re a food blogger like me, always searching for something to surprise folks, a dessert lasagna offers exactly that: familiarity with a twist.
- Flexible and fun: The layers invite creativity—swap cookie types, go lighter with whipped topping, or drizzle extra caramel. I’ll share substitution ideas below.
Ingredients breakdown (with substitutions)
Here’s what you’ll need, along with smart swaps to make it your own.
Cookie Base
- 30 oz gingersnap cookies, crushed → These bring spice and crunch. You could substitute with graham crackers + a pinch of ginger for a milder base.
- ½ cup (1 stick) salted butter, melted → This binds the cookie crumbs. For unsalted butter, just add a pinch of salt.
Mousse Layer
- 1 cup powdered sugar, sifted → Sweetens and lends texture. You could use a little less if you prefer less sweet.
- 8 oz cream cheese, room temperature → For creaminess and structure. Neufchâtel cheese works too if you want lower fat.
- 1 teaspoon vanilla extract → Classic flavour. You could add almond extract for a twist.
- 1 cup heavy cream, chilled → Whipped to soft peaks. You could use whipped topping instead if you prefer convenience.
Pumpkin Pudding Layer
- 2 cups whole milk, chilled → Gives richness. For a lighter version use 2% milk or even half-and-half for extra creaminess.
- 2 (5.1 oz) boxes instant vanilla pudding mix → Quick thickening. If you prefer, you could use one vanilla and one cheesecake flavour for extra tang.
- 15 oz pure pumpkin puree → The star of the show. Be sure it’s unsweetened puree (not pie filling).
- 1½ teaspoons pumpkin pie spice → That cozy spice blend. If you don’t have it, combine ½ tsp cinnamon + ¼ tsp each nutmeg, ginger and cloves.
Whipped Layer
- 16 oz frozen whipped topping (thawed) → Super convenient. If you prefer fresh whip, see the optional substitute below.
- 1 teaspoon ground cinnamon → Adds warmth. You could swap some for pumpkin pie spice here.
- 1 cup caramel topping → The finishing drizzle. You could use salted caramel for extra depth.
Optional Whipped Cream Substitute (if not using whipped topping)
- 1¼ cups heavy cream
- ⅓ cup powdered sugar
- ½ teaspoon vanilla extract
→ Beat to medium peaks, then mix in 1 tsp cinnamon before spreading on top. Add just before serving if making ahead.
Step-by-Step Instructions
Let’s make this happen, step by clear step.
- Prep the pan: Lightly spray a 9×13-inch baking dish with nonstick spray. Set aside.
- Make the cookie crust:
- Crush the gingersnap cookies in a food processor until fine.
- Transfer to a bowl, mix with melted butter until evenly moistened.
- Press half of this mixture into the bottom of the prepared pan, forming an even crust layer.
- Make the pumpkin pudding layer:
- In a large mixing bowl, combine chilled whole milk, vanilla pudding mixes, pumpkin puree and pumpkin pie spice.
- Beat using a hand or stand mixer for about 2 minutes, until thick and smooth.
- Set aside.
- Make the mousse layer:
- In another large bowl, beat together the cream cheese, powdered sugar, vanilla extract and chilled heavy cream until thick, smooth and doubled in volume. The mixture will resemble a mousse.
- Set aside.
- Prepare the whipped layer:
- In a separate bowl fold the ground cinnamon into the thawed whipped topping (or prepare the fresh whipped cream substitute if using). Set aside.
- Assemble the layers:
- Spread the pumpkin pudding mixture evenly over the cookie crust.
- Gently spread the mousse layer over the pudding.
- Sprinkle the remaining gingersnap crumb mixture on top of the mousse layer.
- Finish with a layer of the cinnamon-whipped topping.
- Drizzle generously with caramel sauce.
- Chill:
- Cover and refrigerate for at least 6 hours, or preferably overnight, to allow the layers to set completely.
- Serve:
- Just before serving, drizzle more caramel sauce over the top if desired.
- Slice into squares and enjoy chilled.
Prep Time: 20 minutes | Chill Time: 6 hours | Total Time: 6 hours 20 minutes
Calories: approx. 576 kcal per serving | Servings: 16
Variations, Storage & Serving Ideas
Variations
- Spice it up: Add a pinch of cayenne or chili powder to the mousse layer for a subtle heat-and-sweet profile.
- Nutty crunch: After pressing the crust, sprinkle chopped pecans or walnuts over the cookie layer for extra texture.
- Maple twist: Swap out some of the powdered sugar in the mousse for 2 tablespoons of pure maple syrup for rich, autumnal flavour.
- Vegan/vegetarian-friendly: Use dairy-free cream cheese, coconut whipped topping, and a dairy-free pudding mix to adapt.
- Mini-portions: Make individual parfaits in small glasses rather than a large pan—perfect for parties.
Storage
- Refrigerator: Cover the pan and store in the fridge for up to 4 days.
- Freezer: You can freeze slices individually, wrapped tightly in plastic and foil. For best texture, thaw overnight in the fridge and then serve.
- Make-ahead: Assemble the lasagna the night before and let it chill overnight for an easy dessert ready to serve the next day.
Serving Ideas
- Serve with a side of lightly sweetened whipped cream and a dusting of cinnamon.
- Offer warm espresso or latte alongside—the cold layers pair beautifully with a hot drink.
- For a holiday twist, top each slice with a sprinkle of toasted pumpkin seeds or a drizzle of dark chocolate.
FAQs
Cozy, Mobile-Friendly FAQs
Quick answers for busy holiday bakers, styled in warm fall tones.
1) Can I use a different cookie for the crust?
Absolutely! If you don’t have gingersnaps, use graham crackers, shortbread, or speculoos. Crush them finely and mix with melted butter so the crust holds together. Add a pinch of cinnamon or ginger to replace the spice.
2) Can I make this without instant pudding mix?
Yes. You can make a stovetop pudding using milk, sugar, cornstarch, vanilla, and pumpkin puree. Cool completely before layering for a rich homemade version.
3) What’s the best way to serve this for a gathering?
Chill overnight so the layers set beautifully. Drizzle with fresh caramel and garnish with nuts or pumpkin seeds before serving. Serve chilled with coffee or tea.
4) Can I reduce the sugar or make this lighter?
Definitely. Use less powdered sugar, switch to reduced-fat whipped topping, or use part-skim milk. It will still taste rich and satisfying with a lighter profile.
More Pumpkin Magic for Your Holiday Table
I hope this decadent Pumpkin Lasagna becomes a new go-to dessert in your arsenal—especially when you want something that feels special but still cozy. If you love layered desserts, check out more of our sweet treats over at YourDailyTaste.com and explore our recipe hub at MyFlavorRecipes.com for further inspiration.
Connect with our foodie community on Pinterest and Facebook: Pinterest – MyFlavorRecipes and Facebook – MyFlavorRecipes.
Here’s to pumpkin-spiced joy and lots of dessert love. Enjoy every luscious layer!
If this Pumpkin Lasagna brought a little joy to your fall season, you’re going to love diving into more of my pumpkin-forward holiday treats. Whether you’re planning a cozy Thanksgiving gathering or a festive Christmas dessert spread, these reader-favorite recipes will keep the pumpkin spirit alive all season long:
- Pumpkin Pie Truffles – Rich, creamy pumpkin centers dipped in chocolate perfection.
- Fireball Whiskey Pumpkin Pie – A bold, fiery twist on the traditional pumpkin pie that brings the holiday cheer.
- Best Pumpkin Pie Cookie Recipe – All the flavors of pumpkin pie in a soft, chewy cookie.
- Pumpkin Blondies – Chewy, gooey pumpkin squares with warm spices in every bite.
- Pumpkin Snickerdoodle Cookies – A cinnamon-sugar classic with a festive pumpkin twist.
- Pumpkin Muffins – Soft, fluffy, and bakery-style muffins perfect for breakfast or gifting.
- Pumpkin Earthquake Cake – A dramatic layered pumpkin dessert with ribbons of cream cheese.
- Pumpkin Rice Krispies Treats – No-bake, kid-friendly treats bursting with pumpkin spice goodness.
- Blue Cheese Stuffed Pears – An elegant appetizer that adds a gourmet touch to your holiday menu.
- Italian Cheese Loaf – A savory, cheesy loaf that’s perfect for brunch or festive gatherings.
- Pistachio Cream Cookies – Buttery, nutty cookies that bring festive charm to your Christmas cookie platter.
- Pumpkin Pie Twists – Flaky puff pastry swirled with pumpkin spice—simple and irresistible.
- Pumpkin Bars – A timeless pumpkin favorite with rich cream cheese frosting on top.
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