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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
This no-bake pumpkin lasagna has a crunchy crust topped with creamy pudding layers for a favorite fall treat!
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
CAN’T FIND THE PUMPKIN PUDDING MIX??
Omit the instant pumpkin pudding mixes and 3 cups of milk and you can use this homemade recipe to make the pumpkin pudding layer.
- 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
Calories: 237kcal, Carbohydrates: 25g, Protein: 2g, Fat: 14g, Saturated Fat: 9g, Cholesterol: 31mg, Sodium: 190mg, Potassium: 98mg, Sugar: 23g, Vitamin A: 410IU, Calcium: 78mg, Iron: 0.1mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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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!