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!
Table of Contents
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 coconut cream 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.
- 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
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!
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.
If you love pumpkin dessert recipes, try these pumpkin pie bars with shortbread crust or mini pumpkin pies, too!
More Favorite Pumpkin Recipes
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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 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.
Notes
- 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
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!
Recipe FAQs
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.
Categorized as: American, Bars, Desserts, Freezer-Friendly, Thanksgiving, Vegetarian
Jamielyn Nye is the founder and recipe creator at I Heart Naptime. She is the author of the I Heart Naptime Cookbook and shares easy family-friendly recipes and desserts for every occasion.
The perfect dessert for fall! So much easier than pumpkin pie and better in my opinion!
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!
I’m so glad it turned out well for you! Thanks for sharing how to make it sugar free. :)
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!
Can I make this the night before and refrigerate it?
Yes, definitely!
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.
Love, love, LOVE this recipe! Totally easy to make and perfect for fall.
I made this for a party last weekend and it was a total hit with everyone! Thanks so much for sharing this delicious dessert!
This pumpkin cheesecake lasagna tastes exactly like what my fall dessert dreams are made from. Soooooooooooo good!
This dessert is heavenly! Found a can of pumpkin about to expire and needed to use it up and this was the perfect dessert.
Mm Yes! The thick graham cracker crust is perfect for this!
Mmm this looks amazing! Can’t wait to give it a try!
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
This looks so good with a cup of coffee—right now!
This is such a fun idea! My family would think they were in heaven if I made this for them.