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 think you’ll 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.
Pumpkin Lasagna Ingredients
- Golden Oreos (2 rows): Create the sweet, buttery base for the crust.
- Pumpkin Oreos or Gingersnaps (2 rows): Add fall spice and depth to the crust.
- Unsalted butter (8 tablespoons, melted): Binds the crust together and adds flavor.
- Cream cheese (8 ounces, softened): Forms the creamy cheesecake layer.
- Butter (½ cup): Blends with the cream cheese for a smooth filling.
- Powdered sugar (1 cup): Sweetens the cream cheese layer.
- Cool Whip (16 ounces, divided): Adds lightness and fluff to both layers. Substitute with Homemade Whipped Cream
- Instant pumpkin pudding (two 3.4-ounce packages): Provides the pumpkin flavor and creamy texture.
- Milk (3 cups): Mixes with the pudding to form a smooth, thick layer.
- White chocolate bar or vanilla candy coating: Used for curls or shavings on top for a pretty garnish.
- 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.
Kristyn’s Recipe Tips
- Use more Golden Oreos or gingersnaps for the crust if Pumpkin Oreos aren’t available.
- Soften your cream cheese. It will blend smoothly with the butter and powdered sugar for a silky filling.
- Chill between layers. A few minutes in the fridge helps each layer set for clean slices.
- Prep a day in advance for Thanksgiving or parties.
- Garnish with white chocolate curls, pecans, or a sprinkle of pumpkin pie spice for a festive finish.
Pumpkin Lasagna Dessert
Video
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!
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.
More Like This
Pumpkin Desserts
Pumpkin Dump Cake
1 hr 5 mins
Pumpkin Magic Cake
1 hr 15 mins
Pumpkin Delight
3 hrs 35 mins
No Bake Pumpkin Cheesecakes
15 mins
Layered Desserts
White Chocolate Lasagna
10 mins
Pistachio Dessert
2 hrs 18 mins
Chocolate Delight Recipe
54 mins
Lemon Lasagna
1 hr 10 mins
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This recipe was originally published August 2016.
This was delicious and easy to make…I wasn’t able to get pumpkin pudding. So I used vanilla pudding and added pumpkin pie filling. It was a huge hit at my family thanksgiving.
Great idea using the vanilla and pie filling!! So glad it was a hit!! Thank you!
So did you use the milk, plus the 2 puddings then a can of pumpkin?
Or did you just use the dry pudding plus pumpkin?
It’s the pudding mix combined with the 3 cups milk. Don’t make the pudding, then add milk. The pudding is also pudding flavor, there isn’t pumpkin in the recipe, besides the pudding and oreos. Hope you enjoy!!
I used 2 packs of vanilla pudding with 2 cups of milk and 1 can of pumpkin pie filling
After seeing this recipe I have been looking for pumpkin pudding found the cookies but no pudding. Today I found pumpkin pudding at Wal-mart, bought the cookies again so I no what I will be doing tomorrow. Can’t wait to try it.
So glad you found it!!! Hope you like it, as much as we do! Thanks so much!!
… Are you only supposed to use the cookie part of the Oreo and not the cream? Looking forward to making this really soon!
You use the whole oreo 🙂 Let me know what you think!! Thank you!
Absolutely DELISH!!! Wonderful for the Fall season.
Thank you!! It has become our fav!!
Approxmiately how many cookies of each would that be?
It’s maybe close to 10 each 🙂 Thanks for stopping by and hope you like!!
Fantastic
Thanks so much for stopping by!!!
Looks so yummy! I have to try it.
It is!! I’d love to know what you think! Thanks for stopping by!
So here in canada we either dint have it or its super hard to find pumpkin oreos or pudding. So instead I did try pumpkin puree instead. I mixed it with vanilla pudding spiced it with a bit of pumpkin spice and for the bottom I just used golden oreos. Turned out delicious and I will definitely be making it again!!!
I’m so glad you found a solution!! That sounds perfect!! Thanks for letting me know!
I was just wondering you say to use 2 sleeves of the pumpkin Oreo and the vanilla Oreo, both of mine are different sizes so do you still just used 2 sleeves of each kind? The pumpkin Oreo cookies are limited edition and they are a smaller pack than the regular vanilla Oreo cookies.
Yes, I just try to use equal amounts. Hope you like it, as much as we do!!
do you leave the filling in the oreos when you crush them?
Yes 🙂 Makes it more creamy! Hope you like it as much as we do!! Thanks for stopping by!