Pumpkin Lasagna

This Pumpkin Lasagna dessert is stacked with the most delicious layers – a Pumpkin Oreo crust, cream cheese layer, pumpkin pudding layer, and topped off with cream and white chocolate curls.

Some of my favorite pumpkin recipes are layered—for example, Magic Pumpkin Cake, Pumpkin Cheesecake Bars, and Pumpkin Delight. This Pumpkin Lasagna is another favorite on the list!

Pumpkin Lasagna on a white plate

layered pumpkin dessert

Some of the most popular recipes on this site are pumpkin recipes, which tells me you guys LOVE pumpkin!

With that in mind, I have to make sure I’m providing loads of delicious, mouth-watering pumpkin desserts to keep you guys coming back. I’m hoping I’ve done that for you, and I think it’s working because I’m officially a pumpkin dessert convert myself.

Recently, all I want is pumpkin! My favorite pumpkin recipe so far has to be today’s recipe for Pumpkin Lasagna. It’s very similar to the White Chocolate Lasagna and Lemon Lasagna I’ve posted on the site – it’s just a pumpkin version.

Pumpkin lasagna layers

Layering your pumpkin Lasagna

This Pumpkin Lasagna dessert is composed of three luscious layers, each one just as tasty as the next.

The crust is made from a combination of Golden Oreos and Pumpkin Oreos (or gingersnaps works great too!).

Next is a creamy cheesecake type layer, then a delightful pumpkin spice pudding layer, and finally whipped topping and white chocolate curls.

Here’s how to create this wonderful concoction:

OREO CRUST. Crush your Oreos, or put them in a food processor for finely crushed Oreos. Add the melted butter and mix until well combined. Press into the bottom of a 9×13 pan, and make sure it covers the entire pan.

CHEESECAKE LAYER. Blend together the cream cheese, butter, powdered sugar, and ½ of the cool whip to make your cream cheese layer. Pour over the Oreo crust.

PUMPKIN PUDDING. Make the pumpkin pudding by whisking together the milk and instant pudding. Whisk until pudding thickens. Pour over the cream cheese layer and refrigerate for at least 5 minutes.

WHIPPED TOPPING. Top off with the remaining Cool Whip, or homemade whipped cream, and add white chocolate shavings. Refrigerate for at least 1 hour before serving.

Pumpkin pudding

Homemade Pumpkin Pudding

Just in case you have a hard time finding the instant pumpkin pudding mix, here is a homemade recipe you can use to take place of the pumpkin pudding (mixed with milk) layer:

  • 1 – 5.1 oz. vanilla instant pudding mix
  • 1 – 12 oz. can evaporated milk
  • 1 – 15 oz. can pumpkin puree
  • 1 tsp. pumpkin pie spice

Mix pudding mix and evaporated milk together and refrigerate for 5 minutes. Add puree and pumpkin pie spice and whisk together and use for the pumpkin pudding layer in this dessert. 😉

How to make pumpkin lasagna process pic

Pumpkin CHEESECAKE Lasagna FAQ

Can you make this ahead of time? Yes – we usually make this 24 hours in advance. The chocolate curls are fine being added before refrigerating too. Just be sure to cover and keep refrigerated until ready to serve.

What if I can’t find Pumpkin Oreos? You can use just golden Oreos instead of a combination, or substitute the Oreos entirely for graham crackers or gingersnaps. All of them are tasty options!

What’s the best way to make chocolate curls? We make them using a potato peeler. We buy a bar of white chocolate and shave the sides with the potato peeler which makes beautiful curls. They’re fragile so try not to handle too much.

Pumpkin Lasagna Dessert topped with white chocolate curls on a white plate

I’m happy to report that everyone who tried this pumpkin cheesecake lasagna loved it!! In fact, I took some over to my cousin’s family (because the hubby and I were eating the whole thing by ourselves) and her husband wasn’t too happy with me after he ended up eating several pieces. LOL!

If you love pumpkin and love layered desserts, I definitely think you should give this one a try. It is sure to be a hit at your next get together!

For more pumpkin desserts, check out:

Pumpkin Lasagna Recipe

4.84 from 18 votes
This Pumpkin Lasagna dessert is stacked with the most delicious layers - a Pumpkin Oreo crust, cream cheese layer, pumpkin pudding layer, and topped off with cream and white chocolate curls.
Course Dessert
Cuisine American
Prep Time 15 minutes
Refrigerating Time 1 hour 5 minutes
Total Time 1 hour 20 minutes
Servings 18
Calories 237 kcal
Author Lil' Luna

Ingredients

  • 2 rows golden Oreos
  • 2 rows pumpkin Oreos or crushed Gingersnaps
  • 8 TB unsalted butter melted
  • 8 oz PHILADELPHIA cream cheese softened
  • 1/2 c butter
  • 1 c powdered sugar
  • 16 oz container cool whip divided, or use whipped cream
  • 2 3.4 oz packages of pumpkin instant pudding
  • 3 c milk
  • white chocolate bar to make curls with - I use vanilla candy coating

Instructions
 

  • Begin by crushing your Oreos. For a very fine mixture, place Oreos in your food processor. Place in a ziploc baggie and add your melted butter. Mix until it is well combined.
  • Press into the bottom of a 9x13 pan spreading out to cover the entire bottom of the pan.
  • In a medium bowl, blend cream cheese, butter, powdered sugar and ½ of the cool whip. Blend well and pour over your Oreo Crust.
  • In another bowl, make your pudding by adding your milk to your bowl and instant pudding. Whisk together until pudding thickens. Pour over the cream cheese layer. Refrigerate for at least 5 minutes.
  • Top off with the rest of your Cool Whip. Add white chocolate shavings.
  • Refrigerate at least 1 hour before serving. ENJOY!

Video

Notes

CAN’T FIND THE PUMPKIN PUDDING MIX??
Here is a homemade recipe you can use to take place of the pumpkin pudding (mixed with milk) layer:
  • 1 - 5.1 oz. vanilla instant pudding mix
  • 1 - 12 oz. can evaporated milk
  • 1 - 15 oz. can pumpkin puree
  • 1 tsp. pumpkin pie spice
Mix pudding mix and evaporated milk together and refrigerate for 5 minutes. Add puree and pumpkin pie spice and whisk together and use for the pumpkin pudding layer in this dessert. 😉
CAN’T FIND PUMPKIN OREOS?
  • I’d use Golden Oreos and add a little bit of Pumpkin Pie Spice OR use crushed Gingersnaps
DON’T LIKE OREOS?
  • A graham cracker or gingersnap crust on this dessert would be great too. 

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About the Author

Kristyn Merkley

My name is Kristyn and I’m the mom of SIX stinkin’ cute kids and the wife to my smokin’ hot hubby, Lo. My mom’s maiden name is Luna, and I’m one of the many crafty “Lil’ Lunas” in the fam. On this site I like to share all things creative - from recipes to home decor to gifts and home decor ideas. Welcome!

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Comments:

  1. 4 stars
    I am an australian. We like to use fresh ingredients, not canned or packaged. i love pumpkin, so how would i make this dessert using fresh cooked and mashed pumpkin? philly cream cheese, no problem, crushed biscuits no problem, but how to make a pumpkin pudding topping please. as far as i know we don’t have pumpkin pudding packaged. i have never seen canned pumpkin here either, but pumpkins are plentiful.

    1. That is a great question. I haven’t tried making fresh pumpkin. I would google or use Pinterest. I’m sorry, I wish I was an expert about making fresh pumpkin filling & pudding.

    2. Try homemade vanilla pudding recipe and add the cooked mashed pumpkin. You may want to make it ahead of time.

  2. on the golden oreo do you remove the stuffing in middle of them then you crush up the cookies i can’t fine pumpkin oreos here where i live they are seasonal cookies so you crushed up gloden oreos and gingersnaps together is that how it works

    1. You do leave the cream in. I haven’t tried mixing the golden with gingersnaps, but that might work!

  3. 5 stars
    Wow, wow, wow, this was so so good! Used gingersnap cookies for the crust & the recipe above for the pumpkin LAYER since I couldn’t find the pudding, everyone raved about it, this is a keeper!!

    1. Hmm..that’s a good question! I have never left it out. Have you tried googling what good substitutes would be? That would be my suggestion. Have you tried making a dairy free cream cheese?

  4. I couldn’t find pumpkin pudding. So I’m making homemade version. Do I still need to add the 3 cups milk plus the can of evap milk?

    1. Not sure if you were following the recipe for the homemade on this post or your own, but if you were following the one I shared, you would just use what I listed. You wouldn’t be adding milk. But, it’s hard to know, if you are using your own recipe, since I won’t know what’s in it.

      1. If you make your own pumpkin pudding mix, do not use 3 cups of milk when making the pumpkin layer. Cut the milk at least in half. 3 cups of milk made it like soup.

  5. 5 stars
    OMG Hands down the best dessert I have ever made. Everyone was raving about it! I used gingersnaps for the bottom crust and added 1/2 tsp more of the pumpkin pie spice! Delicious…

  6. I made this using the recipe for pumpkin pudding because I could find pumpkin pudding at the store. I must not need to add the 3 cups of milk if I use evaporated milk, correct? This recipe is confusing when it comes to that.

    1. Yes, that’s correct. The homemade pumpkin pudding will take place of the instant pudding box mixed with the milk. So yes, just the evaporated milk called for in the homemade pudding recipe. 🙂

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