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This no-bake pumpkin lasagna has a spice-filled crust topped with creamy 3 delicious layers that makes for a favorite fall treat!
We Love Layered Desserts!
Some of the most popular desserts on this site are pumpkin recipes, especially during November and around Thanksgiving, which tells us you guys LOVE pumpkin!
We love pumpkin as well, which is why we have so many pumpkin recipes on the site, like our: Pumpkin Magic Cake, Pumpkin Dump Cake, Pumpkin Delight, and now this pumpkin lasagna!
This layered dessert is very similar to our White Chocolate Lasagna and Lemon Lasagna – but perfect for fall. It’s become a go-to Thanksgiving dessert for us and is one of those desserts that everyone is always asking the recipe for. It will definitely be the star at your fall gathering.
WHY WE LOVE IT:
- 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.
- Make it Your Own. Switch up the crust, adjust the spices, or decorate the top in different delicious ways.
Ingredients
PREP TIME: 15 minutes
CHILL TIME: 65 minutes
- 2 rows Golden Oreos
- 2 rows Pumpkin Oreos – Use more Golden Oreos and add pumpkin pie spice or use crushed gingersnaps.
- ½ cup unsalted butter
- 8 ounces cream cheese
- 1 cup powdered sugar
- 16 ounce container Cool Whip – substitute Homemade Whipped Cream
- 2 (3.4-ounce) packages instant pumpkin pudding – It must be instant pudding otherwise it will not set correctly.
- 3 cups milk – Use whole milk for the creamiest texture.
- white chocolate bar – or vanilla candy coating to make the decorative curls.
- optional topping – sprinkle with chopped walnuts or pecans
Can’t find Pumpkin Pudding Mix?
No problem, you can make your own! You’ll need:
- 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
- Mix pudding mix and evaporated milk together and refrigerate for 5 minutes. Add puree and Pumpkin Pie Spice and whisk together.
- Add evaporated milk until you get your desired texture. Start with ½ cup milk and mix up to 1½ cups milk. Do not mix in the 3 cups of milk listed in the recipe or it will be soup.
- Use in place of the pumpkin pudding layer in this pumpkin dessert lasagna.
How to Make Pumpkin Lasagna
- CRUST. Crush 2 rows of Golden Oreos and 2 rows of Pumpkin Oreos in a food processor or Ziploc baggie and add 8 tablespoons 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 8 ounces cream cheese, ½ cup butter, 1 cup powdered sugar, and 8 ounces cool whip. Mix well and pour over your Oreo Crust.
- PUDDING LAYER. In another bowl, make your pudding by adding the 3 cups milk to a bowl and the 2 packages instant pumpkin pudding powder. Whisk until the pudding thickens. Pour over the cream cheese layer. Refrigerate for at least 5 minutes.
- GARNISH. Top off with the rest of your Cool Whip or homemade whipped cream. Add white chocolate shavings.
- ENJOY! Refrigerate at least 1 hour before serving.
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Pumpkin Lasagna
Ingredients
- 2 rows Golden Oreos
- 2 rows Pumpkin Oreos, or crushed Gingersnaps
- 8 tablespoons unsalted butter, melted
- 8 ounces cream cheese, softened
- ½ 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.
Recipe FAQ
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. Use a vegetable peeler, or pairing knife to scrape the sides of the chocolate bar into curls.
This pumpkin lasagna can be made 24 hours in advance. Just cover and place in the refrigerator until ready to serve.
Cover the dish or divide the remaining pumpkin leftovers into airtight containers and stored for 3-4 days.
You can freeze this recipe, though the texture may be slightly altered after it thaws. Wrap tightly or place slices in freezer safe containers and freeze for 1-2 months. Thaw in the fridge.
Why couldn’t you make this using your personal pumpkin pie filling receipe that you hvave precooked? I don’t like the instant pumpkin pudding.
I’m sure you could. I personally haven’t tried, but I’d love to know how it tastes! Thanks so much!
Could you kindly tell me how far in advance can I make this pumpkin lasagna recipe? Thank you
Mariann
I would probably just make this, no sooner than the morning of. That’s just me, though! Not sure what would happen if it was made too far in advance. Hope that helps!! Hope you like it!!
I bought all the supplies and then started looking for pumpkin pudding. I couldn’t find it anywhere. I made vanilla and added a little pumpkin pie spice and I used a little less milk and added pumpkin pie dairy creamer. I haven’t tried it yet. its setting up in the fridge. The “homemade pumpkin pudding” tastes great but it doesn’t have the same golden color as the crust.
I work at Jewel (an Albertsons company). They got in a small shipment with a little cardboard stand 4 days ago and I only got one box. Had to use vanilla and pumpkin pie spice for the rest of the mixture.
With Fall on it’s way these are wonderful desserts. I’ll be on the lookout for pumpkin pudding now. This just might be a bigger hit than pumpkin pie!
Thank so much!! Yes, you should be able to find it now or soon!! We love this!
OMG! I can’t wait to try some of these recipes! Pumpkin season should never expire! I can’t wait to make some soft pumpkin cookies! It’s been to hot here to turn on the oven, so baking hasn’t been on my list!
Thank you so much!! You are right about the pumpkin season!! Hope you enjoy this recipe!!
How much pumpkin spice would you add if you can’t use that flavor of oreo?
I added about 3 teaspoons (1 tablespoon) to regular vanilla pudding mix (two 3.9 oz boxes). It tasted great!
Could you use real pumpkin pie filling instead of pumpkin pudding???
I haven’t tried that, so not sure how it would turn out, but I’d love to know if you give that a try!! I wish I knew how much you’d add, but I guess the same amount as pudding. Let me know how it comes out. Thanks so much for stopping by!
Will make this for our golf outing potluck. I’m sure they will love it!!
I bet they will!! Thanks so much for stopping by! Have fun!
My kids love pumpkin, so I’m going to check this out! It looks yummy!! Can’t wait to try it!
If they love pumpkin, they’ll love this! Let me know what they think!
Never heard of oreo goldens and oreo pumpkins. Could you just make a gram cracker crust?
I’m sure that would be just fine. I haven’t done that, but I’d love to know what you think! If you find the oreos in the store, you’ll see all the other flavors they have, in case you want to use those. Thanks so much!
I couldnt find pumpkin oreos so should i just use golden oreos also do i scrap the frosting or leave as is?
Yes, you can and leave the frosting 🙂 Enjoy!!!
You can try ginger snaps. I thinks that would work.
I just picked up the golden and the limited edition pumpkin ores at Jewel.
So glad you found them!!! Thanks for sharing!!
This sounds amazing. I plan on making it soon to try. Then I want to make it for Thanksgiving instead of regular pumpkin pie. Thank you
It is delish!! And, perfect for Thanksgiving!! Thanks so much!