This easy pumpkin lasagna dessert has layers of buttery graham cracker crust, creamy cheesecake filling, spiced pumpkin and whipped topping. It’s a crowd-pleasing fall dessert that’s perfect for making ahead!
If you love pumpkin cheesecake, pumpkin dump cake or my recipe for pumpkin cheesecake bars, you will love this pumpkin recipe!
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Key Takeaways: Pumpkin Dessert Lasagna
- Four delicious layers. This pumpkin lasagna dessert is made with a buttery graham cracker crust, a cream cheese layer, pumpkin cheesecake filling and then finished off with light and fluffy cool whip topping.
- Made for a crowd. This pumpkin lasagna dessert is prepared in a 9×13-inch pan and makes 24 servings.
- Perfect for making ahead. Assemble the pumpkin cheesecake lasagna up to 48 hours before serving, then keep it refrigerated until dessert time. Perfect for Thanksgiving or any other fall gathering!
Why I Love This Recipe
Dessert lasagnas are one of my favorite treats for feeding a crowd because they’re cool, creamy and filled with irresistible layers.
Along with this pumpkin dessert lasagna, other favorites include this peanut butter lasagna, pistachio layered dessert and lemon lush lasagna.
I dreamed up this pumpkin lasagna recipe after making my popular chocolate lasagna. Also known as pumpkin delight, pumpkin lush or pumpkin lust cake, this pumpkin cheesecake lasagna is the perfect layered dessert for fall.
“The perfect dessert for fall! So much easier than pumpkin pie and better in my opinion!”
Ingredient Notes
- 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
- Topping: Homemade cool whip and chopped pecans
Variations
- Try an Oreo crust made with golden Oreos or a gingersnap crust.
- Use homemade pumpkin pie spice or add extra cinnamon for a stronger spice flavor.
- Top with walnuts, fall sprinkles, shaved white chocolate or salted caramel sauce.
- For a different presentation, assemble the layers in a trifle dish like this pumpkin trifle dessert.
How to Make Pumpkin Lasagna Dessert
Step 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.
Step 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.
Step 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 cheesecake layer on top of the second layer.
Step 4: Refrigerate for at least 10 minutes then top with cool whip and chopped pecans and serve. Enjoy!
Recipe Tips
- Cool the crust completely. Adding the cream cheese filling to a warm crust can soften or melt the layer.
- Soften the cream cheese. Room-temperature cream cheese blends more smoothly and prevents lumps in both fillings.
- Keep the layers separate. Chill each layer as directed, then gently spread the next layer with an offset spatula so they don’t blend together.
- Allow time to chill. Don’t skip the two 10-minute chilling periods. For the cleanest slices, refrigerate the fully assembled pumpkin lasagna for at least 1 hour.
- Make clean cuts. Use a sharp knife and wipe it clean between each slice to keep the layers defined.
Pumpkin Dessert Lasagna Recipe FAQs
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.
I recommend using 100% pure pumpkin puree. Pumpkin pie filling already contains added sugar and spices, which could make the pumpkin layer too sweet and affect its consistency.
Yes, although I prefer stabilized whipped cream or homemade Cool Whip because they hold the layers better. Regular whipped cream works, but it may soften more quickly.
Yes. Press the graham cracker mixture firmly into the pan and refrigerate it for about 30 minutes before adding the cream cheese layer. The crust will be slightly softer than the baked version
Summarize and Save This Recipe Content On:
If you love pumpkin dessert recipes, try these pumpkin pie bars with shortbread crust, pumpkin cheesecake bars or mini pumpkin pies, too!
More Favorite Pumpkin Recipes
Pumpkin Lasagna Dessert
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
- 1 (8-ounce) package cream cheese , softened
- ¼ cup granulated sugar
- ½ teaspoon vanilla extract
- 1 cup cool whip , softened
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 Tablespoons 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
Nutrition
Nutrition provided is an estimate. It will vary based on specific ingredients used.
MaryAnn
Absolutely delicious! I did use whipping cream instead of Cool Whip but other than that I followed the recipe exactly. Definitely a keeper.
Sarah @IHeartNaptime
So glad you could make the pumpkin lasagna exactly as you like it!
Roseann Monroe
Can you use whipping cream instead of cool whip
Sarah @IHeartNaptime
Hi Roseann, you would need to turn the whipping cream into Simple Homemade Whipped Cream or best would be Stabilized Whipped Cream.
Emma
The perfect dessert for fall! So much easier than pumpkin pie and better in my opinion!
Victoria Murray
This recipe is easy! I have a type 1 diabetic so it can be a challenge for desserts in my home. Dessert lasagnas are very easy to turn sugar free. I substituted all the sugar with splenda and made my own whipped cream. Thank you!
Jamielyn Nye
I’m so glad it turned out well for you! Thanks for sharing how to make it sugar free. :)
Natasha
It is one of the best desserts and pumpkin recipes that I have tried. Thank you so much for sharing these recipes, you make my life easier and better!
Kay
Can I make this the night before and refrigerate it?
Jamielyn Nye
Yes, definitely!
Lily
I love how easy this pumpkin lasagna is to make, it is the perfect dessert to make for a group of people and it’s great for kids and adults.
Kellie H.
Love, love, LOVE this recipe! Totally easy to make and perfect for fall.
Jessica Formicola
I made this for a party last weekend and it was a total hit with everyone! Thanks so much for sharing this delicious dessert!
Amanda
This pumpkin cheesecake lasagna tastes exactly like what my fall dessert dreams are made from. Soooooooooooo good!
Hannah E
This dessert is heavenly! Found a can of pumpkin about to expire and needed to use it up and this was the perfect dessert.
Angie | Big Bear’s Wife
Mm Yes! The thick graham cracker crust is perfect for this!
Michelle
Mmm this looks amazing! Can’t wait to give it a try!
Paige
One of my friends mad a dessert like this a couple weeks ago and dubbed it as chocolate lasagna! I’m totally going to have to try this pumpkin version!
Paige
Melanie {The Party Suite at Bellenza}
This looks so good with a cup of coffee—right now!
Cookin Canuck
This is such a fun idea! My family would think they were in heaven if I made this for them.