This pumpkin lasagna dessert is filled with a graham cracker crust, pumpkin cheesecake filling, whipped cream and chopped pecans. The perfect fall dessert that’s great for a crowd!

If you love pumpkin cheesecake, pumpkin dump cake or my recipe for pumpkin cheesecake bars, you will love this pumpkin recipe!

Pumpkin lasagna with pecans on a white plate.

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Pumpkin Dessert Lasagna

If you’ve never had a dessert lasagna, they’re filled with layers of deliciousness and are always so refreshing. This pumpkin dessert lasagna is one of my favorites, as well as peanut butter lasagna, pistachio layered dessert and lemon lush lasagna.

I started dreaming up this pumpkin lasagna recipe (also known as pumpkin delight, pumpkin lust cake or pumpkin lush) a couple months ago when I made my famous chocolate lasagna. I knew I had to make a version for fall and pumpkin was the first thing that came to mind.

Layered Pumpkin Dessert Ingredients

This pumpkin lasagna dessert is made with 4 delicious layers including a buttery graham cracker crust, a cream cheese layer, pumpkin cheesecake filling and then finished off with light and fluffy cool whip topping.

Pumpkin lasagna ingredients on a marble countertop.
  1. Graham cracker crust: Graham cracker crumbs, brown sugar, granulated sugar, cinnamon and butter
  2. Cream cheese layer: Cream cheese, sugar, vanilla, cool whip
  3. Pumpkin cheesecake filling: Cream cheese, powdered sugar, pumpkin, pumpkin spice, cinnamon
  4. Topping: Homemade cool whip and chopped pecans

How to Make Pumpkin Lasagna Dessert

This pumpkin lasagna dessert makes the perfect treat for Thanksgiving. Since there are multiple layers it does take a little extra effort. It is perfect to make the day before your event.

The process of how to make a pumpkin lasagna in a 4 step collage.
  1. Layer 1: Combine the graham cracker crumbs, brown sugar, sugar and cinnamon in a medium-sized bowl. Stir in the melted butter, then press the crumb mixture down firmly into a greased 9×13″ dish. Bake at 350ºF for 8-10 minutes. Allow to cool completely.
  2. Layer 2: Beat the cream cheese in a large bowl with an electric stand mixer. Slowly add the sugar and vanilla then beat until smooth and creamy. Stir in the cool whip and then spread on top of the crust. Refrigerate for at least 10 minutes.
  3. Layer 3: Beat the cream cheese with an electric mixer, then beat in the powdered sugar until smooth. Stir in the pumpkin, pumpkin spice and cinnamon. Then spread the pumpkin cream cheese layer on top of the second layer. Refrigerate for at least 10 minutes.
  4. Layer 4: Top with cool whip and chopped pecans and serve. Enjoy!
Pumpkin lasagna on a white plate with a gold fork.

Tips and Variations

  • You could also make an oreo crust using golden Oreos or a gingersnap crust with thin and crispy gingersnaps.
  • Can replace cool whip with homemade whipped cream if preferred.
  • You could also make a pumpkin pudding layer with 2 boxes of instant pumpkin pudding mix and 3 cups of milk.
  • Make your own pumpkin pie spice with a mixture of cinnamon, nutmeg, ginger and cloves.
  • You could also add walnuts, candy corn, candy pumpkins or fall sprinkles on top of the pumpkin lasagna dessert for a decorative touch.
  • For a fancier presentation you can add shaved white chocolate.
Pumpkin lasagna with bite taken on a white plate.

If you love pumpkin dessert recipes, try these pumpkin pie bars with shortbread crust or mini pumpkin pies, too!

More Favorite Pumpkin Recipes

Pumpkin lasagna with bite taken on a white plate.

Pumpkin Lasagna Dessert

5 from 13 votes
Recipe by: Jamielyn Nye
Prep Time: 30 minutes
Cook Time: 10 minutes
Refrigerate: 20 minutes
Total Time: 1 hour
Servings: 24
Pumpkin cheesecake lasagna filled with a graham cracker crust, pumpkin cheesecake filling, whipped cream and chopped pecans. The perfect fall dessert that's great for a crowd!
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Video

Ingredients 

Layer 1

  • 2 ½ cups graham cracker crumbs
  • ¼ cup light brown sugar , packed
  • ¼ cup granulated sugar
  • ½ teaspoon ground cinnamon
  • 10 Tablespoons salted butter , melted

Layer 2

Layer 3

  • 1 (8-ounce) package cream cheese , softened
  • 1 cup powdered sugar
  • ¾ cup pumpkin puree (I prefer Libby's)
  • 1 teaspoon pumpkin pie spice
  • ¼ teaspoon ground cinnamon

Layer 4

  • 1-2 cups cool whip , softened
  • ¼ cup chopped pecans

Instructions

  • Preheat the oven to 350ºF. Butter a 9×13-inch baking dish.

Layer 1

  • Make crust. In a medium bowl, combine 2 1/2 cups graham cracker crumbs, 1/4 cup brown sugar, 1/4 cup granulated sugar, and 1/2 teaspoon cinnamon. Stir in the 10 Tablespoon melted butter. Press the crumbs down firmly into the pan. Bake 8 to 10 minutes. Let cool completely.

Layer 2

  • Make cheesecake filling. In a large bowl, beat 8 ounces cream cheese with an electric mixer. Slowly add 1/4 cup granulated sugar and 1/2 teaspoon vanilla and beat until smooth. Stir in 1 cup cool whip, Spread evenly over the crust. Refrigerate for at least 10 minutes.

Layer 3

  • Pumpkin filling. In a large bowl, beat 8 ounces cream cheese with an electric mixer. Beat in 1 cup powdered sugar until smooth. Stir in 3/4 cup pumpkin puree, 1 teaspoon pumpkin spice, and 1/4 teaspoon cinnamon. Spread evenly over the second layer. Refrigerate at least 10 minutes.

Layer 4

  • Cool whip. Spread 1-2 cups cool whip evenly over the top and sprinkle with 1/4 cup pecans.

Last step: Please leave a comment and rating after you make the recipe.

Notes

Variations: 
  • Try this with an oreo crust using golden Oreos or a gingersnap crust with thin and crispy gingersnaps.
  • Replace cool whip with homemade whipped cream, if preferred.
  • Top with candy corn, candy pumpkins, or seasonal sprinkles for a Halloween party.
Storage: This is best eaten the first day, but can be stored in an airtight container in the fridge up to 3 days. 

Nutrition

Calories: 210kcal, Carbohydrates: 22g, Protein: 2g, Fat: 13g, Saturated Fat: 7g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 4g, Trans Fat: 0.2g, Cholesterol: 33mg, Sodium: 160mg, Potassium: 73mg, Fiber: 1g, Sugar: 15g, Vitamin A: 1603IU, Vitamin C: 0.4mg, Calcium: 39mg, Iron: 1mg

Nutrition provided is an estimate. It will vary based on specific ingredients used.

Recipe FAQs

How to store a dessert lasagna?

Cover the baking dish with foil or plastic wrap and keep in the refrigerator for up to 3 days.

Can I use a pumpkin mix for the pumpkin layer?

Yes, if you’d prefer you can use a pumpkin spice pudding. Simply whisk together 2 (3.4 ounce) ounce pumpkin instant pudding mixes with 3 cups milk.

Can I make this pumpkin lasagna the day before my event?

Yes, you can definitely make this pumpkin dessert ahead of time. I typically make it the day before Thanksgiving. You can make it 48 hours in advance.