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Pumpkin Lasagna Dessert
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This no-bake Pumpkin Lasagna Dessert is filled with golden Oreos, cream cheese, and instant pudding flavored with pumpkin and spices. So good!
Holy moly, have I got a winner for you today, this Pumpkin Lasagna Dessert is a no-bake, no muss or fuss absolutely delicious dessert. I wasn’t prepared for how delicious it was going to be but one bite in, I was smitten. Similar to my Lemon Dessert Lasagna but changed up to be festive for Fall! It basically tastes like a super creamy pumpkin pie but in a 9×13 pan and no-bake form. Perfect for family get-togethers, potlucks, or any sweet cravings you may have.
Pumpkin Lasagna Dessert
All very easy to throw together, it just takes some time to assemble. 20 minutes or mayyyybe 30 if you have little ankle biters at home. Pumpkin Lasagna is what dreams are made of…the perfect no-bake dessert for Fall! This recipe is essentially different layers made up of only a few simple ingredients. Here’s what you’ll need:
- Golden Oreos and Melted Butter – this is the bottom layer, stirred together and pressed into the bottom of the pan.
- Cream Cheese, Sugar, Vanilla Extract, Cinnamon, Nutmeg, and Heavy Cream – a lightly spiced, cream cheese middle layer.
- Instant Butterscotch Pudding, Milk, Pumpkin, Cinnamon, and Nutmeg – the spiced pumpkin layer that calls for Instant Butterscotch pudding for rice flavor.
- Heavy Cream, Vanilla Extract, and Powdered Sugar – a light pillowy whipped cream to top it all off!
If you LOVE pumpkin, check out all my other Pumpkin Recipes!
How to make Pumpkin Lasagna
This recipe is pretty simple and is made up of three different parts. The crust which is the bottom layer, the middle layer is the cream cheese layer, then the top layer is the pumpkin layer, all topped off with homemade whipped cream! For full recipe details check out the recipe card below.
- Spray a 9×13 pan with nonstick cooking spray and set aside.
- For the bottom layer: grind golden Oreos into crumbs using a food processor or blender. Pour into a bowl and stir with melted butter until moist. Pour into prepared pan and press evenly across the bottom. Refrigerate.
- For the middle layer: stir cream cheese together with sugar, vanilla, and spices until smooth. Add in heavy cream and stir until thick and smooth. Spread over top the bottom layer and refrigerate.
- For the top layer: whisk pudding mix, milk, pumpkin, and spices together until thick and smooth. Pour it over the cream cheese layer and smooth the top. Refrigerate at least an hour.
- For the topping: whip heavy cream with vanilla and powdered sugar until soft peaks form.
- To serve, cut Pumpkin Lasagna into squares, top with whipping cream, and sprinkle with cinnamon.
Can I make these in advance?
Yes, absolutely! This Pumpkin Lasagna Dessert is a simple, no-bake layered dessert, it’s easy to make ahead and easy to transport.
How long do they last?
You can make this pumpkin lasagna dessert up to a week in advance and they will cut and serve perfectly, regardless of when you eat them. It truly is the easiest, no muss or fuss sweet treat ever. Simply cover and refrigerate!
Love Pumpkin Lasagna? Try these other treats:
The printable recipe card is below for this Pumpkin Lasagna Dessert. Pin it, print it, bookmark this page! It’s a good one.
Pumpkin Lasagna Dessert
This no-bake Pumpkin Lasagna Dessert is filled with golden oreos, cream cheese and instant pudding flavored with pumpkin and spices. So good!
Ingredients
bottom layer-
- 36 whole Golden Oreo Cookies 1-14.3 oz. package
- 6 tablespoons butter melted
middle layer-
- 8 ounces cream cheese softened
- 1/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/2 cup heavy cream
top layer-
- 6.8 oz instant butterscotch pudding two 3.4 oz boxes
- 2 1/2 cups cold milk
- 1/2 cup pumpkin
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
whipped cream-
- 1 1/2 cups heavy cream
- 1 teaspoon vanilla
- 1/3 cup powdered sugar
Instructions
- Spray a 9x13 pan with nonstick cooking spray and set aside.
- For the bottom layer: grind golden Oreos into crumbs using a food processor or blender. Pour into a bowl and stir with melted butter until moist. Pour into prepared pan and press evenly across the bottom. Refrigerate.
- For the middle layer: stir cream cheese together with sugar, vanilla, and spices until smooth. Add in heavy cream and stir until thick and smooth. Spread overtop the bottom layer and refrigerate.
- For the top layer: whisk all ingredients together until thick and smooth. Pour it over the cream cheese layer and smooth the top. Refrigerate at least an hour.
- For the whipped cream: whip heavy cream with vanilla and powdered sugar until soft peaks form.
- To serve, cut into squares, top with whipping cream and sprinkle with cinnamon.
Nutrition
Calories: 313kcalCarbohydrates: 23gProtein: 3gFat: 23gSaturated Fat: 13gCholesterol: 76mgSodium: 207mgPotassium: 114mgSugar: 19gVitamin A: 1205IUVitamin C: 0.5mgCalcium: 85mgIron: 0.2mg
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I have made this before exactly to recipe and it’s delicious! Total crowd pleaser. But I cannot find instant Butterscotch pudding anywhere or even cook and serve Butterscotch pudding at all. Any suggestions for a suitable substitute?
I don’t know what i did wrong but my top layer didn’t set, it’s super liquidy
Did you use a different kind of milk? I know the instant pudding doesn’t work unless its cow’s milk.
Maybe you used cook and serve pudding. It has to be instant, and I know nothing about sugar free mixes. I would be leery to try it. Butterscotch instant might be harder to find, but it really helps with the color of that layer. I wonder if you could prepare the cook and serve, then add the pumpkin and spices.it is just for the top layer to be the pumpkin layer.