Pumpkin Lasagna is a delightful take on a classic dish, perfect for the fall season. This creamy dessert features layers of homemade graham cracker crust, rich cheesecake, and velvety pumpkin pudding. Ideal for holiday gatherings or cozy evenings at home, it embodies the flavors of autumn in every bite. With its mouthwatering texture and beautiful presentation, it’s bound to be a hit at any gathering, making it a must-try recipe for dessert lovers.

Why You’ll Love This Pumpkin Lasagna

This Pumpkin Lasagna is not just a dessert; it’s an experience! Here are several reasons why you should make it:

Rich and creamy layers of flavor that melt in your mouth.
Perfect for sharing during fall gatherings, especially Thanksgiving.
Easy to prepare, making it a great choice for busy hosts.
Vegetarian-friendly, catering to a variety of dietary preferences.
Can be customized with various toppings like nuts or caramel.
Delivers a nostalgic comfort that reminds you of home.
Pairs wonderfully with coffee or tea.
It’s a healthier dessert option, thanks to wholesome pumpkin.

Ingredients for Pumpkin Lasagna

Gather these items:

10 ounces Graham cracker crumbs
12 tablespoons Unsalted butter, melted (1.5 sticks)
¼ cup Granulated sugar
1 teaspoon Ground cinnamon (divided)
16 ounces Cream cheese (softened)
1 cup Powdered sugar
½ teaspoon Vanilla extract
2 (3.4 oz) packages Instant vanilla pudding mix
15 ounces Can pumpkin puree
1 ½ cups Whole milk
¼ teaspoon Nutmeg
8 ounces Frozen whipped topping (thawed)
Optional toppings: chopped pecans, caramel sauce

How to Make Pumpkin Lasagna Step-by-Step

Step 1: Preheat the oven to 350℉. In a medium bowl add the graham cracker crumbs, melted butter, sugar, and half of the ground cinnamon. Mix well to combine. Pour the crumb mixture into a 9×13” cake pan and level out, pressing down with a heavy bottomed glass.
Step 2: Bake the crust at 350℉ for 8-10 minutes. Cool the crust completely for 30 minutes on a cooling rack.
Step 3: In a large mixing bowl, add the cream cheese, powdered sugar, and vanilla. Blend for 1-3 minutes on medium-high until smooth and spreadable.
Step 4: Spread the sweetened cream cheese mixture evenly over the crust. Refrigerate while making the pudding.
Step 5: In a new mixing bowl, whisk together the pudding mixes, pumpkin purée, milk, and nutmeg by hand for 2-3 minutes until it starts to thicken. Spread this pudding over the cream cheese layer. Return the dessert to the refrigerator and chill for at least 2 hours to set, 4 hours or overnight if time allows.
Step 6: When ready to serve, top with the thawed whipped topping and, if desired, chopped pecans and caramel sauce.

Pro Tips for the Best Pumpkin Lasagna

Keep these in mind:

Chill for optimal taste.
Can be made a day ahead for ease.
Customize toppings as desired to enhance flavor.
For a healthier twist, consider using a gluten-free crust.

Best Ways to Serve Pumpkin Lasagna

Here are some ideas for serving:

Pair with a warm cup of spiced chai or coffee.
Add a scoop of vanilla ice cream for extra indulgence.
Top with fresh whipped cream and a sprinkle of cinnamon.

How to Store and Reheat Pumpkin Lasagna

To store, cover the Pumpkin Lasagna tightly with plastic wrap and refrigerate. It can last for up to 4 days. For reheating, simply slice a portion and microwave for 20-30 seconds or until warmed through. This dessert also makes a great option for meal prep!

Frequently Asked Questions About Pumpkin Lasagna

What’s the secret to perfect Pumpkin Lasagna?

The key to perfect Pumpkin Lasagna lies in the layering technique and using high-quality ingredients, especially fresh pumpkin puree. Ensure each layer is evenly spread for a harmonious blend of flavors.

Can I make Pumpkin Lasagna ahead of time?

Yes, you can make Pumpkin Lasagna a day in advance. This allows the flavors to meld beautifully. Just ensure it’s well covered in the refrigerator.

How do I avoid common mistakes with Pumpkin Lasagna?

To avoid common pitfalls, ensure that your cream cheese is softened before mixing, and let the lasagna chill adequately to set properly. Follow the chilling times for the best results.

Variations of Pumpkin Lasagna You Can Try

Here are some delicious variations:

Pumpkin and Ricotta Lasagna: Swap out cream cheese for ricotta for a lighter texture.
Pumpkin Lasagna with Spinach: Add layers of fresh spinach for added nutrition and flavor.
Gluten-Free Pumpkin Lasagna: Use gluten-free graham crackers for the crust.
Fall-Inspired Pumpkin Lasagna: Incorporate spices like ginger and cloves for a holiday twist.

Creamy Pumpkin Lasagna: 5 Layers of Fall Bliss - Pumpkin Lasagna - main visual representation

For more delicious recipes, check out our dessert category or try making spaghetti with garlic and oil for a savory option. You can also explore Mediterranean chickpea salad for a refreshing side dish.

Creamy Pumpkin Lasagna: 5 Layers of Fall Bliss - Pumpkin Lasagna - additional detail

For more information on the health benefits of pumpkin, visit Healthline.

Creamy Pumpkin Lasagna: 5 Layers of Fall Bliss

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Author: Jessica
Total Time: 270 minutes
Yield: 12 servings 1x
Diet: Vegetarian

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Description

This creamy Pumpkin Lasagna is the ultimate fall dessert! It has layers of homemade graham cracker crust, rich cheesecake, pumpkin pudding, and sweetened whipped topping. Perfect for holidays and get-togethers.

Ingredients

Scale

10 ounces Graham cracker crumbs
12 tablespoons Unsalted butter, melted (1.5 sticks)
¼ cup Granulated sugar
1 teaspoon Ground cinnamon (divided)
16 ounces Cream cheese (softened)
1 cup Powdered sugar
½ teaspoon Vanilla extract
2 (3.4 oz) packages Instant vanilla pudding mix
15 ounces Can pumpkin puree
1 ½ cups Whole milk
¼ teaspoon Nutmeg
8 ounces Frozen whipped topping (thawed)
Optional toppings: chopped pecans, caramel sauce

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Instructions

Preheat the oven to 350℉. In a medium bowl add the graham cracker crumbs, melted butter, sugar and half of the ground cinnamon. Mix well to combine. Pour the crumb mixture into a 9×13” cake pan and level out, pressing down with a heavy bottomed glass.
Bake the crust at 350℉ for 8-10 minutes. Cool the crust completely for 30 minutes on a cooling rack.
In a large mixing bowl, add the cream cheese, powdered sugar and vanilla. Blend for 1-3 minutes on medium-high until smooth and spreadable.
Spread the sweetened cream cheese mixture evenly over the crust. Refrigerate while making the pudding.
In a new mixing bowl, whisk together the pudding mixes, pumpkin purée, milk and nutmeg by hand for 2-3 minutes until it starts to thicken. Spread this pudding over the cream cheese layer. Return the dessert to the refrigerator and chill for at least 2 hours to set, 4 hours or overnight if time allows.
When ready to serve, top with the thawed whipped topping and, if desired, chopped pecans and caramel sauce.