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No Bake Pumpkin Lasagna Dessert Recipe
Ash Tyrrell

No Bake Pumpkin Lasagna Dessert Recipe

I made this pumpkin lasagna dessert for the first time last October and I haven't stopped making it since. Every layer builds on the one before it, and by the time you slice into it, you can see this gorgeous stack of crust, cream cheese, pumpkin pudding, and fluffy topping.
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Prep Time 25 minutes
Cook Time 10 minutes
Servings: 12
Ingredients Method Notes

Ingredients
  

  • 2 cups graham cracker crumbs — forms the base layer and gives that classic buttery crunch
  • ½ cup unsalted butter melted — binds the crumbs together so the crust actually holds its shape
  • 16 ounces cream cheese softened — makes sure to soften it fully so the layer blends smooth without lumps
  • ½ cup powdered sugar — sweetens the cream cheese layer without adding any grainy texture
  • 1 teaspoon vanilla extract — rounds out the cream cheese layer with warmth
  • 2 cups cold milk — whisks into the pudding mix to build the pumpkin layer
  • 2 boxes 3.4 oz each instant vanilla pudding mix — thickens quickly and gives the pumpkin layer its structure
  • 1 cup canned pumpkin puree — use pure pumpkin not pumpkin pie filling, since that already has added sugar and spice
  • 1 ½ teaspoons pumpkin pie spice — brings all that warm cozy fall flavor into the pudding layer
  • 16 ounces whipped topping thawed — creates the light, fluffy top layer, divided between the cream cheese mix and the final topping
  • ¼ cup chopped pecans optional — adds a nice crunch and a little visual flair on top

Method
 

  1. Combine your graham cracker crumbs with melted butter in a bowl until the mixture looks like wet sand. Press this firmly into the bottom of your baking dish. Bake at 350°F for about 10 minutes, then let it cool completely before adding anything on top.
  2. Beat the softened cream cheese, powdered sugar, and vanilla together until completely smooth. Fold in about a third of the whipped topping to lighten the mixture. Spread this evenly over your cooled crust using a spatula.
  3. Whisk the cold milk with both boxes of instant pudding mix until it starts to thicken. Stir in the pumpkin puree and pumpkin pie spice until everything is fully combined and smooth. Pour this layer over the cream cheese layer and spread it out evenly.
  4. Spread the remaining whipped topping over the pumpkin pudding layer, covering it completely from edge to edge. This final layer is what gives the dessert its light, cloud-like finish on top.
  5. Cover the dish tightly with plastic wrap and refrigerate for at least 4 hours, though overnight works even better. Right before serving, sprinkle chopped pecans or a light dusting of extra pumpkin spice over the top.

Notes

  • I always make sure my cream cheese is fully softened, since cold cream cheese leaves lumps no matter how long I beat it.
  • I like chilling this overnight instead of just four hours, because the layers set so much cleaner when I slice it the next day.
  • I use a sharp knife dipped in warm water for slicing, which gives me those neat, bakery-style layers in every piece.
  • I always taste my pumpkin layer before spreading it, since pumpkin pie spice amounts can vary depending on the brand.
  • I keep my whipped topping in the fridge until the very last second I need it, so it doesn't start to deflate before I fold it in.