You guys, oh my gosh. This is one of my new TWO favorite desserts. The other I am sharing with you on Sunday. I throw the term favorite out there a lot, but I am way serious about this one. I call this Pumpkin Pie Lasagna. It is layers of graham crackers, pumpkin mousse and whipped cream, topped with chocolate chips. From this point on, I will be making Pumpkin Pie Lasagna for all of my parties from now through, umm, December. Best of all, there is NO BAKING required. You can whip this together in about 15 minutes. The graham cracker softens after being refrigerated, and every bite is packed with layers of graham cracker, mousse and a hint of chocolate.
Ok, before I go any further, I need to rant for a minute. I started working out again this week. Let’s just says it’s been awhile and it’s hurts. Yesterday was my first day in the gym. I walked in and instantly was hit with that moldy/sweaty smell. Ugh I hate the gym. Are you with me on this? Oh you are out of paper towels to clean the machine? How convenient.
Don’t even get my started on locker rooms. Call it a sixth grade complex, but locker rooms totally creep me out. First of all, I do not care to see you sitting there, completely naked. Please proceed with putting on your clothes immediately. The showers are even worse. I feel like I need a second shower just to feel clean after the first. Of coarse, there was no hot water yesterday, perfect. Did I mention that I hate the gym?
Back to pie. I have to work out so I can continue to eat things like this Pumpkin Pie Lasagna. I literally had to refrain from opening the fridge when I made this because I know I could take spoonful after spoonful until it was gone. I made mine in a 9” spring form pan, but you can easily make this is a casserole dish. I just liked the look of the spring form pan when I removed the outer edges. I doubled up the layers of graham crackers, the more the better. If you are using a casserole dish, I would suggest to double the recipe below. I also used a sheet of parchment paper in the bottom of my pan to prevent the bottom layer from sticking to my pan.
I am head over heels in love with this Pumpkin Pie Lasagna because it allows me to enjoy the taste of pumpkin pie without turning on my oven. It has been really hot here lately, so baking hasn’t been on the top of my to-do list. Lastly, I promise I won’t be sharing another pumpkin recipe for a couple weeks, unless of coarse you guys ask for it, which is also, totally fine by me. Stayed tuned for apple week all next week!
Don’t miss the Apple Pie Lasagna!