This Pumpkin Lasagna has a graham cracker crust, a sweet cream cheese layer, pumpkin spice Jello pudding, Cool Whip and topped with toasted, chopped pecans.
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Pumpkin Lasagna

This Pumpkin Lasagna has a vanilla graham cracker crust, a sweet cream cheese layer, pumpkin spice Jello pudding, Cool Whip topping and it’s topped with toasted, chopped pecans, shaved bittersweet chocolate and drizzled with caramel sauce. This no bake dessert feeds a crowd, filling a 13 x 9 inch pan; having a slice of this delicious dessert will have you craving more!
Prep Time1 hr 10 mins
Cook Time1 min
Total Time1 hr 11 mins
Course: Desserts
Cuisine: American
Servings: 20
Calories: 284kcal
Author: Sara Maniez

Ingredients

  • 10 ounces regular or vanilla graham crackers, finely ground using a food processor or manually crushing 2 5-ounce packages
  • 6 tablespoons unsalted butter melted and cooled *I give a range for the amount because I have found that depending on the humidity, you may need more or less butter
  • 16 ounces cream cheese, softened to room temperature 2 8-ounce packages
  • 1 cup granulated white sugar
  • 1.5 tablespoons apple cider vinegar or fresh squeezed lemon juice
  • 6.8 ounce Jello instant pumpkin spice pudding mix 2 3.4-ounce packages
  • 3 cups milk
  • 8 ounces Cool Whip
  • 1/4 cup toasted pecans or walnuts (to toast nuts: spread chopped nuts over a foil-lined sheet, toast in 350 degree oven for 1-2 mins, keep an eye on them so they don't burn) chopped
  • halved pecans to garnish optional
  • drizzle of caramel sauce

Instructions

  • 1st Layer - Bottom Graham Cracker Crust Layer: In a medium-large bowl, mix melted and cooled unsalted butter with finely ground, processed graham crackers. Press into the bottom of a 9 x 13 pan. Cover and chill until the next layer is ready.
  • 2nd Layer - Cream Cheese Layer: Using a hand electric mixer, combine cream cheese, 1 cup sugar, 1-2 tablespoons apple cider vinegar or fresh squeezed lemon juice. Mixture should be even and smooth. Spread evenly on top of the graham cracker crust.
  • 3rd Layer - Pumpkin Spice Pudding Layer: In a large mixing bowl, whisk the milk and instant pumpkin spice pudding mix until set. It may take 4-5 minutes to thicken. Spread evenly on top of the cream cheese mixture.
  • 4th Layer - Whipped & Toppings Layer: Using an offset spatula, spread thawed whipped topping on top of the pumpkin spice pudding layer. Sprinkle with shaved bittersweet chocolate and toasted pecans. For serving drizzle with caramel sauce. Optionally, you can freeze the Pumpkin Lasagna overnight for more defined slices (as shown in the photos). Do not freeze if you substitute homemade whipped cream because it might not hold up like frozen whipped topping like Cool Whip.Enjoy!

Notes

I suggest using an offset spatula for spreading the layers and make sure it's clean before starting a new layer. After refrigerating, for serving to show more defined layers, you can just take a butter knife and "wipe" along the sides and the layers will show nicely. You can freeze the Pumpkin Lasagna overnight (at least 6 hours) to get more defined slices. Make sure you use a sharp knife to cut down into the bottom crust first before removing with the spatula. It will defrost fairly quickly depending on the room temperature.

Nutrition

Serving: 1slice | Calories: 284kcal | Carbohydrates: 35g | Protein: 4g | Fat: 14g | Saturated Fat: 7g | Cholesterol: 37mg | Sodium: 251mg | Potassium: 129mg | Sugar: 25g | Vitamin A: 10% | Vitamin C: 0.5% | Calcium: 9.2% | Iron: 4%