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

Scale

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)

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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.