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This no-bake pumpkin lasagna has a crunchy crust topped with creamy pudding layers for a favorite fall treat!
Some of my favorite pumpkin recipes are layered like our Magic Pumpkin Cake, Pumpkin Dump Cake, and Pumpkin Delight.
We Love Layered Desserts!
Some of the most popular dessert recipes on this site involve pumpkin, especially during November around Thanksgiving, which tells me you guys LOVE pumpkin!
This layered Pumpkin Lasagna (aka Pumkin Lush) is loved for so many reasons:
- Easy to make. It may look fancy, but it is very simple to put together.
- Perfect for fall. From the pumpkin to the spices, every bite is a taste of Autumn.
- Customizable. Switch up the crust, adjust the spices, or decorate the top in different delicious ways.
It’s very similar to the White Chocolate Lasagna and Lemon Lasagna I’ve posted on the site – it’s just a pumpkin version.
Ingredients
- Golden Oreos
- Pumpkin Oreos – Use more Golden Oreos with pumpkin pie spice or use crushed gingersnaps.
- unsalted butter
- cream cheese
- powdered sugar
- Cool Whip – substitute Homemade Whipped Cream
- instant pumpkin pudding – It must be instant pudding otherwise it will not set correctly.
- milk – Use whole milk for the creamiest texture.
- white chocolate bar – Or vanilla candy coating to make the decorative curls.
Pro Tip!
A standard package of Oreos is 14.3 ounces. From the package, 2 rows contain about 30 Oreo Cookies which weigh about 10 ounces.
How to Make Pumpkin Lush
- CRUST. Crush Oreos in a food processor or Ziploc baggie and add your melted butter. Mix until it is well combined.
- Press into the bottom of a 9×13 pan spreading out to cover the entire bottom of the pan.
- CHEESECAKE LAYER. In a medium bowl, combine cream cheese, butter, powdered sugar, and ½ of the cool whip. Mix well and pour over your Oreo Crust.
- PUDDING LAYER. In another bowl, make your pudding by adding the milk to a bowl and the instant pudding. Whisk together until pudding thickens. Pour over the cream cheese layer. Refrigerate for at least 5 minutes.
- GARNISH. Top off with the rest of your Cool Whip. Add white chocolate shavings.
- ENJOY! Refrigerate at least 1 hour before serving. ENJOY!
Homemade Pumpkin Pudding
If you have a hard time finding instant pumpkin spice pudding mix, here is a homemade recipe:
- 1 (5.1 ounce) vanilla instant pudding mix
- 1 (12 ounce) can of evaporated milk (do not add extra milk)
- 1 (15 ounce) can of pumpkin puree
- 1 teaspoon pumpkin pie spice
- Mix pudding mix and evaporated milk together and refrigerate for 5 minutes. Add puree and Pumpkin Pie Spice and whisk together.
- Add milk until you get your desired texture. Start with ½ cup milk and mix up to 1½ cups milk. Do not mix in the full 3 cups of milk or it will be soup. Use for the pumpkin pudding layer in this pumpkin dessert lasagna.
Recipe Tips
This recipe for pumpkin lasagna is simple, with beautiful layers that you definitely want to see!
- Mixing. Use a hand mixer or stand mixer to mix the different layers.
- Whipped cream. Use heavy cream and powdered sugar to make Homemade Whipped Cream to use in place of store-bought Cool Whip.
- Chocolate curls. Shave the sides of the chocolate bar with a vegetable peeler which makes beautiful curls.
- Make Ahead + Store. This pumpkin lush can be made 24 hours in advance. Just cover and place in the refrigerator until ready to serve. It can be kept in the fridge for 3-4 days.
For More Pumpkin Desserts:
Pumpkin Lasagna Recipe
Ingredients
- 2 rows Golden Oreos
- 2 rows Pumpkin Oreos or crushed Gingersnaps
- 8 tablespoons unsalted butter melted
- 8 ounces cream cheese softened
- 1/2 cup butter
- 1 cup powdered sugar
- 16 ounce container cool whip divided, or use whipped cream
- 2 (3.4-ounce) packages instant pumpkin pudding
- 3 cups 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 9×13 pan spreading out to cover the entire bottom of the pan.
- In a medium bowl, combine cream cheese, butter, powdered sugar, and ½ of the cool whip. Mix well and pour over your Oreo Crust.
- In another bowl, make your pudding by adding the milk to a bowl and the 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
- 1 (5.1-ounce) package instant vanilla pudding mix
- 1 (12-ounce) can evaporated milk
- 1 (15-ounce) can pumpkin puree
- 1 teaspoon pumpkin pie spice
- I’d use Golden Oreos and add a little bit of Pumpkin Pie Spice OR use crushed Gingersnaps
- A graham cracker or gingersnap crust on this dessert would be great too.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I love this! It looks so complicated but was SO EASY to make!
Just made this no-bake Pumpkin Lasagna! Crunchy crust, creamy layers—fall in every bite! It’s a favorite treat, a new family favorite.
Oh YES! This is the perfect fall dessert!
Are you able to freeze this ?
LOVE YOUR RECIPES!!!
Thank you!!
We love the delight and lasagna! Love your site and have made many of your recipes! They are all awesome and such easy to follow directions! Love so many of your great dishes and desserts are pantry ingredient friendly. Wanted to say thanks for the homemade pumpkin pudding recipe. I have used in pumpkin parfaits. Thanks for sharing with us and a Happy Easter to you and your family.
Thank you!! I’m so happy to hear you enjoy the recipes. Thanks for being here and giving a bunch of them a try! Happy Easter to you as well!