If you’re craving a cozy, festive dessert that brings together all the best flavors of fall, this Pumpkin Pie Dessert Lasagna Recipe is an absolute must-try. Layers of creamy pumpkin mousse, fluffy whipped topping, and crisp graham cracker crust combine with pumpkin spice baking chips and pecans for a show-stopping treat that’s both rich and light at the same time. Whether it’s for a holiday gathering or a special weekend indulgence, this dessert captures the essence of pumpkin pie in an irresistibly fun and easy-to-make lasagna form.
Ingredients You’ll Need
Every ingredient in this Pumpkin Pie Dessert Lasagna Recipe plays a crucial role in creating the perfect balance of flavor, texture, and that signature autumn glow. From the crunchy graham cracker crust to the spiced pumpkin mousse, these simple but thoughtful ingredients work together beautifully.
- Graham crackers: Provide a buttery, crunchy foundation for the crust that holds the dessert together perfectly.
- Unsalted butter: Melted and mixed into the graham crackers to create the golden, crispy crust base.
- Low-fat cream cheese: Adds creamy tang and richness to the pumpkin mousse layer.
- Heavy cream: Gives lightness and helps achieve the mousse’s airy texture.
- Powdered sugar: Sweetens the layers with a smooth, fine texture that blends effortlessly.
- Pumpkin puree: The star ingredient delivering authentic pumpkin flavor without the extra filling sweetness.
- Pumpkin pie spice: Infuses the pumpkin mousse with warm, cozy notes of cinnamon, nutmeg, and clove.
- Lite Cool Whip: Keeps the dessert fluffy and light; divided to build layered textures.
- White chocolate: Melted into Cool Whip for a luscious, creamy topping with a touch of sweetness.
- Ladyfinger cookies: Soft yet sturdy, they add a lovely texture contrast when layered inside.
- Pumpkin spice baking chips: Bring bursts of spiced pumpkin goodness throughout the dessert.
- Chopped pecans (optional): Add crunch and nutty flavor for an extra-special finishing touch.
How to Make Pumpkin Pie Dessert Lasagna Recipe
Step 1: Prepare the Crust
Start by preheating your oven to 350°F and grabbing a 9×13-inch pan for assembling your dessert. Crushing graham crackers finely and mixing them with melted butter creates the perfect crisp, buttery base. Press this mixture firmly into your pan and bake until golden and fragrant, setting the stage for the luscious layers ahead.
Step 2: Make the Pumpkin Mousse
The magic starts with beating cream cheese until it’s smooth and fluffy. Add heavy cream, powdered sugar, pumpkin puree, and pumpkin pie spice for that unmistakable seasonal flavor. Whisk in half the Cool Whip until the mixture is airy and luscious—the true heart of your pumpkin pie dessert lasagna.
Step 3: Prepare the White Chocolate Whipped Cream
In a separate bowl, gently mix the remaining Cool Whip with melted white chocolate to make a silky, sweet topping. This layer will add a decadent creaminess with subtle sweetness that pairs perfectly with the spicy pumpkin mousse.
Step 4: Assemble the Layers
Once your crust has cooled completely, spread half of the pumpkin mousse evenly over it. Next, layer ladyfinger cookies in neat rows, followed by the remaining pumpkin mousse. Top it all off with the white chocolate whipped cream, spread smoothly for a beautiful finish.
Step 5: Add the Finishing Touches
Spread a thin layer of the plain Cool Whip over the white chocolate cream for lightness. Finally, sprinkle pumpkin spice baking chips and chopped pecans generously on top for delightful crunch and festive flair. This dessert is a feast for the eyes and the palate!
Step 6: Chill to Perfection
Refrigerate your creation for at least 2 hours to allow the layers to set and flavors to mingle. If you prefer a firmer texture, freezing it is also a great option; just remember to thaw for 30 minutes before serving for the ideal creaminess.
How to Serve Pumpkin Pie Dessert Lasagna Recipe
Garnishes
Fresh whipped cream, a light dusting of cinnamon, or even a few cinnamon sticks make charming garnishes that enhance the pumpkin vibe. Sprinkling a touch of extra pumpkin spice baking chips right before serving adds texture and a burst of flavor everyone will love.
Side Dishes
This Pumpkin Pie Dessert Lasagna Recipe pairs wonderfully with hot beverages like spiced chai tea, coffee with a dash of cinnamon, or rich hot chocolate. If you’re serving it at a holiday meal, a simple bowl of vanilla bean ice cream alongside elevates the dessert even more.
Creative Ways to Present
For a stunning presentation, serve individual slices in clear glass dishes to show off the beautiful layered effect. You can also decorate the top with candied pecans or drizzle a bit of caramel sauce to add a touch of elegance and extra sweetness.
Make Ahead and Storage
Storing Leftovers
After enjoying this delightful Pumpkin Pie Dessert Lasagna Recipe, store any leftovers in an airtight container in the refrigerator. It stays fresh and delicious for up to 4 days and keeps its creamy texture perfectly.
Freezing
If you want to keep it longer, this dessert freezes beautifully. Just cover it tightly with plastic wrap and foil before freezing, and it can last up to 2 months. When you’re ready to indulge again, thaw it in the fridge for several hours or overnight.
Reheating
This dessert is best served chilled, so no reheating is necessary. Just take it out from the fridge or freezer a bit ahead of time to soften it slightly before enjoying the luscious layers.
FAQs
Can I use canned pumpkin pie filling instead of pumpkin puree?
For the best authentic pumpkin flavor without added sugar or spices, it’s important to use pure pumpkin puree, not pumpkin pie filling. The filling is already sweetened and spiced, which can throw off the balance of flavors in this recipe.
Do I have to use white chocolate for the whipped cream layer?
While white chocolate adds a wonderful subtle sweetness, you can substitute with milk chocolate or even skip it for a simpler whipped cream topping. However, the white chocolate whipped cream is definitely a highlight of the Pumpkin Pie Dessert Lasagna Recipe.
Are ladyfinger cookies essential?
Ladyfingers provide a soft yet sturdy layer that soaks up some moisture without getting soggy. If you can’t find them, you might try soft sponge cake or even thin slices of pound cake, but ladyfingers create the ideal texture contrast here.
Can I make this dessert gluten-free?
You can make a gluten-free version by using gluten-free graham crackers and ladyfinger substitutes that fit your dietary needs. Just be sure to check all labels carefully, especially for baking chips containing gluten.
How long should I chill the dessert before serving?
A minimum of 2 hours chilling is essential to let all the layers set and flavors blend well. For even better results, chilling overnight enhances the texture and taste wonderfully.
Final Thoughts
This Pumpkin Pie Dessert Lasagna Recipe is truly a joyful way to celebrate the warmth and richness of fall flavors with ease and flair. It’s one of those desserts that feels special but is surprisingly simple to make, perfect for sharing with friends and family. Give it a try next time you want to impress everyone and enjoy a sweet slice of pumpkin paradise!
Print
Pumpkin Pie Dessert Lasagna Recipe
- Prep Time: 20 minutes
- Cook Time: 6 minutes
- Total Time: 26 minutes plus chilling time
- Yield: 12 servings (12 slices)
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Low Fat
Description
This Pumpkin Pie Dessert Lasagna is a layered, no-bake treat perfect for fall gatherings. Featuring a graham cracker crust baked to golden perfection, creamy pumpkin mousse, ladyfinger cookies, whipped white chocolate topping, and sprinkled with pumpkin spice chips and pecans, this dessert blends classic pumpkin pie flavors with a decadent lasagna-style presentation.
Ingredients
Crust
- 1 sleeve graham crackers (140 grams, about 9 cracker sheets)
- 6 ounces unsalted butter, melted (170 grams, 1½ sticks)
Pumpkin Mousse
- 8 ounces low-fat cream cheese (227 grams, 1 brick)
- ¼ cup heavy cream (57 grams)
- 1 cup powdered sugar (113 grams)
- 11 ounces pumpkin puree (319 grams, ¾ can, NOT pumpkin pie filling)
- ½ tablespoon pumpkin pie spice (5 grams)
- 1 container lite Cool Whip (8 ounces, 227 grams)
White Chocolate Whipped Topping
- 1 container lite Cool Whip (8 ounces, 227 grams)
- 6 ounces white chocolate, melted (170 grams)
Additional Layers and Garnishes
- 15 ladyfinger cookies (124 grams)
- 1 container lite Cool Whip (4 ounces, 113 grams, remaining half of 8-ounce container)
- 1 cup pumpkin spice baking chips (170 grams)
- 1 cup chopped pecans, optional (114 grams)
Instructions
- Prepare Crust: Preheat oven to 350°F. Place graham crackers in a sealed gallon Ziplock bag and crush finely using a rolling pin. Add melted butter to the bag, reseal, and knead until well combined. Press the mixture firmly into the bottom of a 9×13-inch baking pan. Bake for 6-8 minutes until golden brown, then allow to cool completely.
- Make Pumpkin Mousse: Beat cream cheese with a hand mixer until smooth and fluffy. Add heavy cream and mix until combined. Incorporate powdered sugar, pumpkin puree, and pumpkin pie spice. Finally, add 1 container (8 ounces) of Cool Whip and beat at high speed for 1-2 minutes until fluffy and smooth. Set aside.
- Prepare White Chocolate Whipped Topping: In a separate bowl, mix the other 8-ounce container of Cool Whip with melted white chocolate. Whisk until thoroughly combined and smooth. Set aside.
- Assemble Layers: After the crust has cooled, spread half of the pumpkin mousse evenly over it. Arrange ladyfinger cookies in even rows on top of the mousse layer. Next, spread the remaining pumpkin mousse over the ladyfingers. Top this with the white chocolate whipped mixture, spreading evenly.
- Final Toppings: Spread a thin layer of the remaining 4 ounces of Cool Whip over the top. Sprinkle pumpkin spice baking chips and chopped pecans evenly over the surface for added texture and flavor.
- Chill and Serve: Refrigerate the assembled dessert for at least 2 hours before serving to allow flavors to meld and set. Alternatively, freeze for a firmer texture—if frozen, remove from freezer 30 minutes before serving for best results.
Notes
- Use pumpkin puree, not canned pumpkin pie filling, to control sweetness and spice.
- If pecans are unavailable or disliked, they can be omitted without impacting the structural integrity of the dessert.
- Pumpkin spice baking chips add extra flavor and texture; if unavailable, substitute with white chocolate chips mixed with a pinch of pumpkin pie spice.
- Ensure the crust is fully cooled before layering to prevent sogginess.
- The dessert can be made ahead and stored refrigerated up to 2 days or frozen for up to 1 month.
