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!
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Easy Fall Dessert Lasagna
If you’ve never had a dessert lasagna, you are missing out! They’re filled with layers of deliciousness and are always so refreshing. This pumpkin version is one of my favorites, as well as chocolate lasagna and lemon coconut cream lasagna.
I started dreaming up this pumpkin lasagna recipe (also known as pumpkin delight or pumpkin lust cake) 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. And boy is it delicious!
I thought about using golden Oreo’s, but knew that a thick graham cracker crust would taste so much better. I am all about the thick crust! The brown sugar and cinnamon addition adds the perfect touch to this recipe!
If you like pumpkin cheesecake, I think you will really love this dessert! It’s a yummy twist. There are a few different steps that take a little bit longer, but it’s totally worth it! YUM! Dig in!
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. Check out the ingredients you’ll need for each layer below.
- Graham cracker crust: Graham cracker crumbs, brown sugar, granulated sugar, cinnamon and butter
- Cream cheese layer: Cream cheese, sugar, vanilla, cool whip
- Pumpkin cheesecake filling: Cream cheese, powdered sugar, pumpkin, pumpkin spice, cinnamon
- Cool whip: Cool whip and chopped pecans
5 star review
“I made this for a party last weekend and it was a total hit with everyone! Thanks so much for sharing this delicious dessert!”– Jessica
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.
- 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.
- 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.
- 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.
- Layer 4: Top with cool whip and chopped pecans and serve. Enjoy!
- You could also make an oreo crust using golden Oreos, a gingersnap crust with thin and crispy gingersnaps, or this crust from pumpkin pie bars with shortbread crust.
- 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.
Cover the baking dish with foil or plastic wrap and keep in the refrigerator for up to 3 days.
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.
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.
More Favorite Pumpkin Recipes
Pumpkin Lasagna Dessert
- 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
- 1-2 cups cool whip , softened
- ¼ cup chopped pecans
- Preheat the oven to 350ºF. Butter a 9×13-inch baking dish.
- In a medium bowl, combine the graham cracker crumbs, brown sugar, sugar, and cinnamon. Stir in the melted butter. Press the crumbs down firmly into the pan. Bake 8 to 10 minutes. Let cool completely.
- In a large bowl, beat the cream cheese with an electric mixer. Slowly add the sugar and vanilla and beat until smooth. Stir in the cool whip, Spread evenly over the crust. Refrigerate for at least 10 minutes.
- In a large bowl, beat the cream cheese with an electric mixer. Beat in the powdered sugar until smooth. Stir in the pumpkin, pumpkin spice, and cinnamon. Spread evenly over the second layer. Refrigerate at least 10 minutes.
- Spread cool whip evenly over the top and sprinkle with pecans.
- 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.
Nutrition provided is an estimate. It will vary based on specific ingredients used.
Did you make this recipe? Don’t forget to give it a star rating below!