No-Bake Pumpkin Pie Lasagna

This post may contain affiliate sales links. Please see my full disclosure policy for details

If you’re looking for a quick holiday treat, try this no-bake Pumpkin Pie Lasagna. Layers of pumpkin mousse, whipped cream and graham crackers make this icebox cake the perfect fall dessert.

This no-bake Pumpkin Pie Lasagna is a quick and easy fall dessert to share. Layers of pumpkin mousse, whipped cream and graham crackers make this icebox cake the perfect fall dessert. 

This no-bake Pumpkin Pie Lasagna is a quick and easy fall dessert to share. Layers of pumpkin mousse, whipped cream and graham crackers make this icebox cake the perfect fall dessert.

*This post has been updated in September 2016. It was originally written in September 2013. I first made this dessert in a 9-inch spingform pan, but you can also use a 9-inch square pan. I’ve also added a video*

You guys, oh my gosh. This is one of my new TWO favorite desserts. The other is my apple pie lasagna. I throw the term favorite out there a lot, but I am way serious about this one. I call this Pumpkin Pie Lasagna. Ever since I first made this, I’ve been sharing it come October/November for parties and potlucks. It’s a hit every time.

If you’re looking for a quick holiday treat, try this no-bake Pumpkin Pie Lasagna. Layers of pumpkin mousse, whipped cream and graham crackers make this icebox cake the perfect fall dessert.

If you’ve never had dessert lasagna, you don’t know what you’re missing. It is layers of graham crackers, pumpkin mousse and whipped cream, topped with chocolate chips. I like the hint of chocolate together with the pumpkin, but this would certainly be good with some caramel sauce as well.

Best of all, these dessert lasagna require NO BAKING. You can whip this together in about 15 minutes. I made my recipe using Cool Whip, which cuts down on some of the prep time, but you can most certainly use homemade whipped cream. I’ve done it both ways.

This no-bake Pumpkin Pie Lasagna is a quick and easy fall dessert to share. Layers of pumpkin mousse, whipped cream and graham crackers make this icebox cake the perfect fall dessert.

After this sets in the refrigerator for a couple hours, the graham cracker softens to a cake-like texture. Every bite is packed with layers of graham cracker and the light and airy pumpkin mousse.

I have to work out so I can continue to eat things like this Pumpkin Pie Lasagna while avoiding my typical holiday weight gain. Please tell me I am not the only one. 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.

If you’re looking for a quick holiday treat, try this no-bake Pumpkin Pie Lasagna. Layers of pumpkin mousse, whipped cream and graham crackers make this icebox cake the perfect fall dessert.

I originally made mine in a 9” spring form pan, but you can easily make this is a 9-inch square pan. I do like the look of the spring form pan when I removed the outer edges. I also used a sheet of parchment paper in the bottom of my pan to prevent the bottom layer from sticking to my pan, especially that bottom layer of graham crackers.

If you’re looking for a quick holiday treat, try this no-bake Pumpkin Pie Lasagna. Layers of pumpkin mousse, whipped cream and graham crackers make this icebox cake the perfect fall dessert.

Follow Beyond Frosting:

Facebook | Twitter | Pinterest | Instagram

If you love no-bake recipes, be sure to check out my cookbook, No-Bake Treats!

 

Print
This no-bake Pumpkin Pie Lasagna is a quick and easy fall dessert to share. Layers of pumpkin mousse, whipped cream and graham crackers make this icebox cake the perfect fall dessert.

Pumpkin Pie Lasagna

  • Author: Julianne Bayer
  • Prep Time: 20 mins
  • Cook Time: 4 hours
  • Total Time: 4 hours 20 minutes
  • Yield: 8-10 servings

Description

This no-bake Pumpkin Pie Lasagna is a quick and easy fall dessert to share. Layers of pumpkin mousse, whipped cream and graham crackers make this icebox cake the perfect fall dessert.

Ingredients

  • 8 ounces cream cheese, softened
  • 1/4 cup Heavy whipping cream
  • 1/2 can (about 1 cup) Pumpkin (Libbys 15oz)
  • 1 C Powdered sugar
  • 1/2 tsp pumpkin pie spice
  • 2 containers Cool Whip (8 oz)
  • 1 Box Graham crackers (14 oz)
  • 1 cup Mini chocolate chips

Instructions

  1. Allow cream cheese to soften to room temperature. You can soften in the microwave for twenty seconds, just make sure to remove the outer foil wrapper first.
  2. Whip the cream cheese with your whisk attachment on medium for at least two minute until fluffy.
  3. Add the heavy cream and pumpkin continue to beat, increasing speed to medium high until all the ingredients are well combines.
  4. Next, add the powdered sugar, and pumpkin pie spice. Mix on medium speed until well blended.
  5. Fold one of the 8oz container of Cool Whip into the pumpkin mixture and mix until it’s well combined. You’re mousse will be divided into thirds.
  6. Cover the bottom of your pan with parchment paper and graham crackers. You can break the crackers into pieces in order to get in the nook and crannies, but whole pieces are best. Use a serrated knife to cut the graham crackers.
  7. Cover graham crackers with a layer of the pumpkin mousse. Add a small handful of mini chocolate chips on top and cover with a thin layer of Cool Whip from the second container. Repeat this twice so that you end up with three layers.
  8. Sprinkle the top layer with mini chocolate chips.
  9. I suggest to allow at least three hours in the refrigerator for the graham crackers to soften. This is best served cold, but it must stay refrigerated.

Notes

The cooking time is time in the refrigerator.

You might also like:

 Apple Pie Lasagna

Apple Pie Lasagna-020

No-Bake Pumpkin Lush

This No-Bake Pumpkin Lush Icebox Cake is a thick Golden Oreo crust with a pumpkin cheesecake filling and a cinnamon maple whipped cream on top. Just 30 minutes is all you need to throw this together and then toss it in the refrigerator until you’re ready to serve dessert.

No-Bake Snickers Icebox Cake

Snicker fans rejoice. This No-Bake Snickers Icebox Cake is the perfect way to cool down this summer. This dessert has layers of chocolate graham crackers, caramel cream cheese, chocolate pudding, Snickers bars and salty peanuts.

No-Bake Apple Tiramisu

This Apple Pie Tiramisu is layered with ladyfingers soaked in bourbon, spiced mousse, apple pie spice whipped cream and apple pie filling.

Images from my original recipe

Pumpkin Pie Lasagna | www.beyondfrosting.com | #pumpkin #pumpkinpie


Leave a Comment

Recipe rating

I accept the Privacy Policy

65 Responses
  1. Walter

    I’ve seen other no-bake pumpkin pie recipes using a whole can of pumpkin. Can I get away with a whole can here instead of 1/2 a can? Otherwise, I would end up pitching the other 1/2 can of pumpkin before I could use it up.

    1. Beyond Frosting

      Hi Walter, a full can of pie filling would be too much for this recipe, you would end up with more filling. Unless maybe you want to double the original recipe and make a larger one for a crowd!

  2. Kim

    Would this fit into a 9×13 pan? I made it last year in a spring form pan and I thought I had a lot of leftover, but I’m not sure. But I tend to double things and not remember!

    1. Beyond Frosting

      Hi Kim, the first time I made it in a springform pan, when I updated the recipe this past fall, I used a 9-inch square pan. If you want a 9-inch by 13-inch pan, you way want to double it because the lasagna would be very thin, and probably only 2 layers. It would depend on how many you need to serve as well. This is made to serve 8-10 people as is.

  3. Phantom

    This looks so pretty! If it weren’t for the fact that virtually no one will be around to eat it up, I’d totally make it! Happy National Pumpkin Day! ^-^

  4. Astroboy

    This looks wonderful – I can’t wait to make this one, and all your other “lasagnas” as well! I like the idea of preparing it in a spring-form pan, but I’m wondering if you cut and serve directly from the “base” of the spring-form pan, or do you somehow transfer it from the pan base to a serving plate? (In looking at your pictures, I think I can see the pan base and the parchment paper, but I’m not sure.)

    I apologize for the stupid question….

    1. Beyond Frosting

      Hi there! Not a stupid question at all. I am actually a huge fan of taking these types of desserts out of the springform pan and transferring them to a cake stand (although using a cake stand with a rim is so important or this will slide right off!). With this one in particular, it might be a little difficult to get out just because the graham crackers soften. I always line the bottom of the pan with parchment paper. Sometimes I will cut the parchment big enough to hang over the edges, and then I close the edges around the sides of the pan. This allows you to slide a large spatula or cake lifter underneath and transfer to a cake plate. One thing that helps is freezing it for 30 minutes, and that gives it a little stability before you try and take it off the base of the pan. You can also just keep it easy and leave it in the base of the pan LOL. I hope you like it!

  5. Kris

    Just finished make 8 of these for a senior luncheon, but I made a couple of changes, I added a box of Jello Pumpkin Pie pudding mix & another 1/4 cup of cream, I also used Heath Choc. Toffee Chips instead of the mini chocolate chips. I made it in the 9 x 13 pan and didn’t double my cracker layers. Everyone loved it and wanted the recipe, so thanks for posting this one!

  6. Anna Marie

    Thank you so much for the recipe! I can’t wait to try it out 🙂 I don’t have these kind of pans, but will I be able to achieve the same cake just by using a round plate?

    1. Beyond Frosting

      Hi Candy, I used a 9×13″ pan for the apple pie lasagna. For the pumpkin one, I used a 9″ spring form pan, but you can also use a 9×13″ pan as well.

    1. Beyond Frosting

      Hi Jessica! The graham crackers are meant to be soft, otherwise you would have to make and eat right away! I am making mine a day ahead of time!

  7. Kristen

    This looks heavenly!! I plan on making it to serve as dessert at the restaurant where I work. What are your thoughts on substituting chocolate ganache for the mini chips? Glad I found you!! Thanks for the great recipe!

    1. Beyond Frosting

      Totally workable! But make sure the ganache is slightly cooled! Also since this has to be refrigerated, the ganache will harden but it shouldn’t be an issue

  8. raymond lancione

    Thanks for sharing. I’m making these into cup cakes and using food coloring on the coolwhip- green. Putting marmellow ghost on top.

  9. Julie K.

    Do you think I could use a fresh pumpkin in this recipe? I was thinking I could just chop it into small pieces and roast it on a pan for two or three minutes..

    1. Beyond Frosting

      Hi Julie- I think you could use fresh pumpkin, but I would purée it first. I don’t think chunks of pumpkin would work well. Best of luck!

    1. Beyond Frosting

      Hi there! If you ate it immediately, the graham crackers would be crunchy. After soaking up some of the moisture, the crackers get soft, but not soggy. It’s actually very good. Mine lasted for 2 days and they were still good!

    1. Beyond Frosting

      Hi Pat- If you use a whole can of pumpkin, I do think you should increase the pumpkin pie spice, it can only add flavor 🙂

  10. Carol

    I’ve made layered desserts before, but they called for a single layer of graham crackers. Yours calls for 3 double layers. Does it really need all those graham crackers? Wouldn’t a single layer each time do the trick?

    1. Beyond Frosting

      Hi Carol- of coarse. You can adapt this recipe any way you link. I happen to love graham crackers so I added ad additional layer. I also did not want the “wet ingredients” on top to overpower the graham cracker layer. Happy baking!

    1. Beyond Frosting

      Hi there- there is a layer of pumpkin mousse (which contains the cream cheese, heavy whipping cream, pumpkin puree and cool whip) and then I added an additional layer of just plain cool whip on top of that. I repeated that twice so I have 3 layers of each . Does that make sense?

  11. Krista @ joyfulhealthyeats

    What?!? Not only is this beautiful but it looks absolutely delicious! I almost wouldn’t want to eat it. Don’t worry I would. Pinning this asap, love pumpkin! Thanks for sharing at Show Stopper Saturdays!

    Krista @ Joyful Healthy Eats

  12. Amy | Club Narwhal

    Totally in love! This looks like the best thing that could happen to fall baking 🙂 I love icebox desserts of any kind but add pumpkin to the mix and I am sold. Looks amazing!

    1. beyondfrosting

      Hi Amy! Thank you so much! No-bake desserts are some of the best. They require somewhat little effort but produce great results!

  13. Mary Frances @ The Sweet {Tooth} Life

    Thanks for sharing with wake up Wednesdays ; what a STUNNING dessert. I’ve never made any dessert lasagna, but with my affair with pumpkin, this would be the one to start with. You surprised me with how easy this is!

      1. Nina

        After reading your comment I tried it out this morning using the whipped cream I added a tablespoon of mascarpone cheese and it worked great. Thank you so much for posting this recipe it is a new favorite, can’t wait to try the apple one next.

  14. Julie @ This Gal Cooks

    This looks SO good! Seriously, Can I have a piece for breakfast? Thanks for sharing at Marvelous Mondays. Pinning and sharing on FB, Twitter & G+!

    1. admin

      Hi Shannon- for the recipe I used a 9″ spring-form pan. That allowed me to remove the sides and cut it like a pie. You can just as easily use a square or rectangle pan. I noted in the recipe that if you use a 9×13″ pan, you may want to double the recipe. thanks!

    1. admin

      Hi Jeanie- I would say at least 1 cup per layer. You will have to determine how thick you want each graham cracker layer! I would say for the bottom layer, it is best to use a solid cracker to give it a little structure, but either way will work fine 🙂

  15. Shawn @ IWYD

    WHOA!! This looks awesome, and EASY!! LOVE!! I can’t wait to see what you post on Sunday, cause if it’s as good as this… I’m going to explode! 😉

  16. Dorothy @ Crazy for Crust

    LOL! SO true. I try to avert my eyes in the locker room. The worst part is when it’s someone you know, or someone from your dentist office. EW.

    This. Is. Fabulous!!

    1. beyondfrosting

      Oh my gosh! Thankfully I don’t know anyone here outside of work. I can’t imagine! U just don’t understand how people just chill there on the bench with no clothes on?!

  17. D D Dell

    Yes! I finally don’t care how fast the holidays arrive this year. Sooner the better if I have any chance of tasting this delightful delight! Yumo!

    1. beyondfrosting

      That’s absolutely correct. Very limited options in my area. Thankfully they are opening on right next to my house next year, but that still doesn’t help my lunchtime work outs.

5 BAKE FROM SCRATCH SECRETS!
Subscribe to my newsletter and get my fav tips to take your cakes & cupcakes to the next level.