No Bake Pumpkin Lasagna

5 from 1 vote

No Bake Pumpkin Lasagna

This layered dessert is creamy, dreamy, and bursting with pumpkin spice goodness. Whether you make it with a buttery graham cracker base, a snappy gingersnap crust, or a sweet Nilla wafer twist, it’s a guaranteed hit. It's that beautiful, ultimate fall dessert you don't have to bake.

Prep Time30

Chill Time1

Total Time1 30

Course: Dessert

Cuisine: American

Keyword: comfort food, customizable, Fall Favorites, Holiday Dessert, pure pumpkin

Yield:

Calories: 270kcal

Author: Sweet Ordeal

Materials

Crust:

1 1/2 cup graham cracker crumbs (or gingersnap, or Nilla Wafer crumbs)
2 Tbsp. granulated sugar
7 Tbsp. unsalted butter, melted

Cream Cheese Layer:

8 oz. cream cheese, softened
1 cup powdered sugar
16 oz. frozen whipped topping, thawed (divided)

Pumpkin Layer:

15 oz. can pure pumpkin
1 1/2 cups cold milk
1 tsp. pumpkin pie spice
1 tsp. vanilla extract
3.4 oz. box instant vanilla pudding mix

Topping:

frozen whipped topping, (from above)
OPTIONAL: salted caramel sauce, toasted chopped pecans

Instructions

Spray the bottom of an 8 x 11" baking dish with non-stick spray.

Crust:

In large bowl, mix together crumbs and sugar. Add melted butter and stir. Press into bottom of prepared baking dish. Set in freezer to set.

Cream Cheese Layer:

In large bowl, beat cream cheese and powdered sugar until smooth and creamy. Fold in half of the whipped topping. Dollop over crust and gently spread into even layer. Return to freezer.

Pumpkin Layer:

In large bowl, beat together pumpkin, milk, spice, and vanilla. Slowly add the dry pudding mix until fully combined. Dollop over cream cheese layer and gently spread into even layer. Place in refrigerator for at least one hour.

Topping:

Spread remaining whipped topping evenly over top of pumpkin layer.
Optional: drizzle salted caramel sauce and/or sprinkle toasted chopped pecans over top. Keep refrigerated. Enjoy!

Nutrition