1/4cuppecans or walnutstoasted & chopped- 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)
halved pecans to garnishoptional
drizzle of caramel sauce
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!
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.