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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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Thank you looks yummy
You are welcome! It is 😉
This Pumpkin Lasagna seems really interesting – easy to make using ingredients readily available at home. I’m sure my kids will love this quick, delicious dessert. Please keep sharing such interesting recipes more often!
I will 🙂 Thanks so much for stopping by! If you love pumpkin, you’ll love this!
This dessert was delectable. My brothers Mother-n- law shared this with me this year 2016. So I just happened to notice a small display at our local winco 28th these cookies I grabbed 2 pkg just in case. But I could not find the pumpkin spice pudding. So I went to Walmart nothing so I gave up just then I looked one more time and up in a corner three new flavors bam pumpkin spice. So I made a test run. They begged for more. Well Thanksgiving I won over there hearts. We might only get this once a year but we can’t wait.
So, glad you found the pudding!! Yay! It sure is a “hit” recipe!! Thanks so much for making it and letting me know!!
So i couldnt find pumpkin oreos should i just use the whole pack of golden oreos? Also do i scrap the frosting off the oreos or just leave the as is & grind them??
Can this be made the day before?
It can, but I would maybe add the cool whip maybe the day of. Thanks so much!!
I was able to find the pumpkin spice pudding but I could not find pumpkin Oreos. How much pumpkin spice should I add to the Golden Oreo mixture?
I haven’t tried just adding spice the the oreos, so really I’m not sure. I wouldn’t over do it, but I guess you could add as little or as much as you’d like. Start with a teaspoon? Hope that helps! I’d love to know how it comes out! Thank you!
Wow I’ve never seen something like this before! I love the idea, and the fact that you call it pumpkin lasagna definitely catches the eye! Great recipe!
Thank you so much!!! I hope you give it a try and love it as much as we do!! Thanks for stopping by!
I see in the recipie that you have Philadelphia in all caps, does this mean you would only suggest the use of this brand or can we use any brand? (I bought a local cream cheese is why I am asking). Thanks a bunch!
It can be any 🙂 Hope you like it!! Thank you!
Is there anything I can use in place of Cream Cheese in most of these Yummy sounding recipes? I am alergic it cream cheese. So there are so many recipes for desserts I can not make because of this. Would love to hear if there is.
Thank you
I wish I knew. I read that you could use equal part pureed cottage cheese or equal part plain yogurt, strained overnight in a cheesecloth. Hope those help. Google has suggestions. Hope you find something!! Thanks for stopping by!
Use ricotta or mascarpone.
If I halve the recipe, would I use an 8 x 8 pan?
Yes 🙂 Hope you like it!! Thanks for stopping by!