Pumpkin Lasagna Dessert

Pumpkin lasagna with bite taken on a white plate.

Pumpkin cheesecake lasagna filled with a graham cracker crust, pumpkin cheesecake filling, whipped cream and chopped pecans. The perfect fall dessert that's great for a crowd!

Prep Time: 30

Cook Time: 10

Refrigerate: 20

Total Time: 1

Servings:

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

Variations:

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.

Storage: This is best eaten the first day, but can be stored in an airtight container in the fridge up to 3 days.

Nutrition