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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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The pumpkin lasagna crust CAN be made with cinnamon graham crackers also.
Totally can 🙂 Thank you!
I can’t find pumpkin pudding in my area where can i found some
Hmm…Usually, at this time I don’t have a problem finding it in my grocery stores, but if you can’t. You might have to order it online?? I hope you find it!
My husband doesn’t love pumpkin flavored anything and he can’t get enough of this lasagna!!
a pumpkin fan, but of all the pumpkin desserts I’ve eaten, this is by far my favorite. The cream cheese layer just puts it over the top.
I agree!!! It is always a hit! Thank you for letting me know!
What is the serving size?
It just depends on how big you cut/scoop it 🙂
How far ahead can I make this dessert?
I wouldn’t make it any more than a day ahead. Fresh is always best 🙂
That looks amazing, what a shame they don’t sell pumpkin or pumpkin oreos here in Canada. I guess I need someone to send me a care package, lol.
It sounds like you do 🙂 You are missing out! Hope you find someone to send you some 🙂
Hello! I am going to make this for thanksgiving. Will I need about 2 rows of Golden Oreos (10 cookies or so) and 10 ginger snap cookies for the crust? I am a little confused. I am unable to find pumpkin Oreos at the store.
Yes, I don’t have a count of how many oreos are in a row, but it is 2 rows of golden ores & about the same in gingersnaps, crushed. Hope that helps 🙂
Looking forward to making this dessert. First, if you can’t find them in stores, Pumpkin Pudding and Pumpkin Oreos can be ordered fm Amazon.com. Second, I’d like to use fresh whipped cream vs Cool Whip.
How much Heavy Cream would I need to whip? And, do I need to add a stabililizer to it? If so, what do you recommend? Thank you for this and all your delicious recipes.
gonna try this on the top of baked pumpkin cheesecake pie. i use a cake mix crust, and bake it as usual. when it cools, gonna have to use your recipe on the top. got to be great!
I’d love to know how it turns out! Hope you like it!
Has anybody tried using just pumpkin oreos?