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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.
About how many grams/cups would 2 rows of Oreos equal? I’d rather use ginger snaps and have no idea how many is equivalent. Thanks!
Erin, You probably do not need this info anymore, but maybe another person will: 2 rows of Oreos is about 10 ounces.
Amazing! We loved this recipe! It was gone fast! I fed my parents and gave some to my neighbor and they even asked for the recipe! This will definitely go in my recipe book. Thanks again!
Hooray!! So happy to hear that. Thanks for giving the recipe a try!
stayed as a pudding consistency
Sorry to hear that! It should have set up a bit more for you. But thanks for giving the recipe a try and for the feedback.
I’ve made this before and had the 2 packages of instant pumpkin pudding mix. I got 2 on Amazon, but had to use one at Thanksgiving.
Question: I have 1 pumpkin pudding mix and one vanilla. I’m a little confused about the amounts of other ingredients to use. Can you help?
You can definitely use a pumpkin pudding and vanilla pudding mix. The flavor would be slightly different, but still really yummy I imagine! As far as amount of other ingredients, they are all listed out in the recipe card at the bottom of the post. Hopefully they are pretty easy to determine. The “rows” of Oreos just mean the rows from the package. The unsalted butter (8 Tbsp) is one stick. The cream cheese (8 oz) is one brick. The butter (1/2 cup) is also one stick. Hopefully that helps a little!
Absolutely incredible! Also, love how simple the recipe is.
Very good
Such a delicious Thanksgiving dessert!
So easy to make and so yummy! This was a hit with everyone!!
This couldn’t be an easier dish with the instant pudding and Graham cracker crust. A must save for your last minute dessert!
I made this using the recipe for pumpkin pudding because I could find pumpkin pudding at the store. I must not need to add the 3 cups of milk if I use evaporated milk, correct? This recipe is confusing when it comes to that.
Yes, that’s correct. The homemade pumpkin pudding will take place of the instant pudding box mixed with the milk. So yes, just the evaporated milk called for in the homemade pudding recipe. 🙂
I wish i read the comments first…i added the milk with the evaporated milk for the pudding mixture…but..my husband is a quick thinker we scraped off the runny mess i made and added more vanilla pudding and pumpkin spice with the mixture and voila seems fixed. At least now i know lol.
What a good thinker!! Hope the lasanga turned out!