Awesome Layered Pumpkin Lasagna Dessert Recipe

It’s that time of year again, which means pumpkin dishes are everywhere you look. So, I offer layered pumpkin lasagna dessert recipe.

It’s time to break out the sweaters and boots, turn on the Steelers and Seahawks games, and welcome fall!

Awesomeness stacked on top of awesomeness. A few months ago, I cooked up a Chocolate Lasagna for my family. Since everyone like it, why not try making it using pumpkin instead?

“Lasagna made with pumpkin? I’ve never heard of it before”, but it certainly piques my interest! Before taking the first mouthful, my hubby stated, “But let’s not waste time discussing.”

And the initial taste was immediately followed by a second, and then a third… until all you could hear, “Can you give me another little piece?” after the third bite.

My layered pumpkin lasagna dessert was a huge hit, and its chocolate sibling now has a worthy heir thanks to its accomplishment!

This layered pumpkin lasagna dessert recipe is addapted from Cooking Life to the Fullest, and images are crafted from them.

I began with the outside layer! Although the crust of my chocolate lasagna was made using Oreos, I do not believe that a pumpkin filling would have gone well with that combination.

In such case, I will make my pumpkin lasagna with a crust that is baked and has butter, walnuts, and flour in it. Pecans were another possibility, but given that I never seem to have enough walnuts on hand, selecting walnuts was the better option.

Because cream cheese and whipped cream are an absolute must for the second layer of any dessert, I had no choice but to use them. After that, I moved on to the third layer of my confection.

And there, just like a small piece of heaven, a mixture of vanilla pudding and pumpkin puree is waiting for us there. The gorgeous color was really stunning, and the aroma of pumpkin had the promise of a delectable feast in store.

The only thing that remained to be done was to make these three layers of pumpkin lasagna a little sweeter by adding a little more whipped cream, and then we could top it with chopped walnuts.

After that, our little layered pumpkin lasagna dessert was finished and ready to be chilled in the refrigerator.

And then, following an hour of resting at room temperature, my brand-new Pumpkin Lasagna was sitting there, waiting in a more official capacity to see who would take the first bite of a brand-new slice.

Recipe Summary

• Course: Dessert
• Cuisine: American
• Method: Oven
• Prep Time: 30 minutes
• Cook Time: 15 minutes
• Servings: 18
• Calories: 237 kcal

Crust layer

• 1 cup flour
• 1/2 cup butter, softened
• 3/4 cup pecans, chopped

Cream cheese layer

• 8 ounce package cream cheese, softened
• 1 cup powdered sugar
• 1 cup Cool Whip, thawed

Pumpkin layer

• 2 cups milk
• 3 small packages white chocolate instant pudding
• 1 can (15 oz) Pure Pumpkin
• 1 cup Cool Whip, thawed
• 1 tsp pumpkin pie spice

Whipped cream topping

• 1 cup Cool Whip, thawed
• 1/2 cup pecans, chopped

Equipments Needed

• A medium size baking dish (Find on Amazon)
• A large bowl (Find on Amazon)
• One 7″ x 11″ baking dish (Find on Amazon)
• An oven for baking (Find on Amazon)

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Step by Step Instructions

1	Turn the oven on to 350 degrees. Mix the flour, butter, and 3/4 cup pecans in a medium bowl.
2	In a 7″ x 11″ baking dish that has been sprayed, press mixture into the bottom. For 15 minutes, bake them. Let to totally cool.
3	Combine cream cheese and powdered sugar in a medium bowl. Spread 1 cup of Cool Whip over the chilled crust.
4	Milk, pudding mixes, pumpkin, 1 cup Cool Whip, and pumpkin pie spice should be thoroughly combined in a large bowl.
5	Blend with some cream cheese, then spread over the top.
6	On top, spread another cup of Cool Whip and sprinkle the remaining pecans on top of that.
7	Chill for at least three hours, or until the consistency is set. And then you’re done.