Pumpkin Pie Dessert Lasagna
A delightful twist on a classic fall favorite, this layered dessert combines pumpkin and creamy goodness between a buttery graham cracker crust and cool whipped cream. Perfect for gatherings, especially during the holidays.
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 9x13-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.
Notes
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.