Pumpkin Pie Dessert Lasagna is a delightful twist on a classic fall favorite. This layered dessert combines the rich flavors of pumpkin and creamy goodness, all nestled between a buttery graham cracker crust and cool whipped cream. It’s the perfect treat for all your gatherings, especially during the holiday season.
Why Make This Recipe
This recipe is a wonderful way to enjoy the taste of pumpkin pie without the hassle of baking a traditional pie. It is simple to prepare, requires no baking after the crust, and is sure to impress your family and friends. Plus, it’s a refreshing dessert that can be made ahead of time, allowing you to focus on enjoying time with your loved ones.
How to Make Pumpkin Pie Dessert Lasagna
Making Pumpkin Pie Dessert Lasagna is easy and fun! Follow these simple steps:
Ingredients:
- 1 sleeve graham crackers (140 grams or 9 cracker sheets)
- 6 ounces unsalted butter (170 grams, melted or 1½ sticks)
- 8 ounces low-fat cream cheese (227 grams or 1 brick)
- ¼ cup heavy cream (57 grams)
- 1 cup powdered sugar (113 grams)
- 11 ounces pumpkin puree (319 grams or ¾ can – NOT pumpkin pie filling)
- ½ tablespoon pumpkin pie spice (5 grams)
- 20 ounces lite Cool Whip (566 grams, divided or 2½ containers)
- 6 ounces white chocolate (170 grams, melted)
- 15 ladyfinger cookies (124 grams)
- 1 cup pumpkin spice baking chips (170 grams)
- 1 cup chopped pecans (114 grams, optional)
Directions:
- Preheat your oven to 350°F (175°C). Take out a 9×13-inch baking pan.
- Place the graham crackers in a gallon Ziplock bag and seal it. Crush them with a rolling pin until they are in small pieces.
- Pour the melted butter into the bag, reseal it, and knead the butter into the crushed grahams until well mixed.
- Pour the graham cracker mixture into the bottom of the baking pan and press it firmly to form a crust. Bake for 6-8 minutes or until golden brown. Let it cool.
- In a bowl, use a hand mixer to beat the cream cheese until it’s smooth and fluffy. Add in the heavy cream and whisk together.
- Next, add the powdered sugar, pumpkin puree, and pumpkin pie spice. Mix until everything is well combined. Stir in 1 container of Cool Whip and whisk on high for 1-2 minutes until fluffy. Set this mixture aside.
- In another bowl, combine the second container of Cool Whip with the melted white chocolate. Whisk until smooth and well mixed.
- Once the crust has cooled, spread half of the pumpkin mousse over it evenly. Lay the ladyfinger cookies on top in even rows.
- Spread the remaining pumpkin mousse over the ladyfingers and then top with the white chocolate Cool Whip.
- Finish with a thin layer of the remaining Cool Whip, and sprinkle pumpkin spice chips and pecans on top.
- Chill the dessert in the refrigerator for at least 2 hours before serving. If you want it less creamy, you can freeze it and take it out 30 minutes before serving.
How to Serve Pumpkin Pie Dessert Lasagna
Serve Pumpkin Pie Dessert Lasagna chilled or slightly frozen for a refreshing treat. Cut it into squares and place on dessert plates. You can add extra whipped cream or nuts on top if desired.
How to Store Pumpkin Pie Dessert Lasagna
Store any leftovers in the refrigerator for up to 3 days. If frozen, it can last for up to a month. Just remember to cover it well to maintain freshness.
Tips to Make Pumpkin Pie Dessert Lasagna
- Ensure the cream cheese is at room temperature to avoid lumps in your mixture.
- For a richer flavor, use regular cream cheese instead of low-fat.
- You can adjust the pumpkin spice to your preference for a stronger or milder flavor.
Variation
You can substitute the pumpkin puree with sweet potato puree for a different taste. Additionally, try using chocolate wafers instead of graham crackers for a chocolatey twist!
FAQs
Q1: Can I make this dessert ahead of time?
Yes! Pumpkin Pie Dessert Lasagna can be made a day ahead. Just cover it well and store it in the fridge.
Q2: Can I use fresh pumpkin instead of canned pumpkin puree?
Yes! You can roast and puree fresh pumpkin instead of using canned, but make sure to drain any excess moisture to avoid sogginess.
Q3: Is this dessert gluten-free?
No, traditional graham crackers contain gluten. However, you can use gluten-free graham crackers or gluten-free cookies for the crust to make it gluten-free.
Now you are all set to make a delicious Pumpkin Pie Dessert Lasagna that everyone will love! Enjoy your baking adventure!
Pumpkin Pie Dessert Lasagna
Ingredients
For the crust
- 1 sleeve graham crackers (140 grams or 9 cracker sheets)
- 6 ounces unsalted butter, melted (170 grams or 1½ sticks)
For the filling
- 8 ounces low-fat cream cheese (227 grams or 1 brick)
- ¼ cup heavy cream (57 grams)
- 1 cup powdered sugar (113 grams)
- 11 ounces pumpkin puree (319 grams or ¾ can – NOT pumpkin pie filling)
- ½ tablespoon pumpkin pie spice (5 grams)
- 20 ounces lite Cool Whip, divided (566 grams or 2½ containers)
- 6 ounces white chocolate, melted (170 grams)
- 15 pieces ladyfinger cookies (124 grams)
- 1 cup pumpkin spice baking chips (170 grams)
- 1 cup chopped pecans (114 grams, optional)
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Take out a 9×13-inch baking pan.
- Place the graham crackers in a gallon Ziplock bag and seal it. Crush them with a rolling pin until they are in small pieces.
- Pour the melted butter into the bag, reseal it, and knead the butter into the crushed grahams until well mixed.
- Pour the graham cracker mixture into the bottom of the baking pan and press it firmly to form a crust. Bake for 6-8 minutes or until golden brown. Let it cool.
Filling Preparation
- In a bowl, use a hand mixer to beat the cream cheese until it’s smooth and fluffy. Add in the heavy cream and whisk together.
- Next, add the powdered sugar, pumpkin puree, and pumpkin pie spice. Mix until everything is well combined.
- Stir in 1 container of Cool Whip and whisk on high for 1-2 minutes until fluffy. Set this mixture aside.
- In another bowl, combine the second container of Cool Whip with the melted white chocolate. Whisk until smooth and well mixed.
Assembly
- Once the crust has cooled, spread half of the pumpkin mousse over it evenly. Lay the ladyfinger cookies on top in even rows.
- Spread the remaining pumpkin mousse over the ladyfingers and then top with the white chocolate Cool Whip.
- Finish with a thin layer of the remaining Cool Whip, and sprinkle pumpkin spice chips and pecans on top.
- Chill the dessert in the refrigerator for at least 2 hours before serving. If you want it less creamy, you can freeze it and take it out 30 minutes before serving.
