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No-Bake Pumpkin Pie Lasagna

This No-Bake Pumpkin Pie Lasagna is a quick and easy fall dessert. It’s made up of layers of graham crackers, pumpkin mousse, whipped cream, and chocolate chips.

side view of a slice of pumpkin lasagna on a plate drizzled with caramel

Easy Pumpkin Icebox Cake

This No-Bake Pumpkin Lasagna is one of my new favorite desserts. The other is my Apple Pie Lasagna. I love dessert lasagna, and you will too once you try this recipe!

If you’ve never had dessert lasagna, you don’t know what you’re missing! This one is layers of graham crackers, pumpkin mousse and whipped cream, and chocolate chips.

Best of all? It requires no baking! You can whip this recipe up in about 15 minutes, then let it chill in the fridge for a few hours. During that time, the graham crackers soften to a cake-like texture which is perfectly paired with the light and airy pumpkin mousse.

side view of a slice of pumpkin cake topped with chocolate chips

Key Ingredients

  • Cream Cheese – use a full-fat block of cream cheese for the best texture.
  • Pumpkin – make sure you’re using pumpkin puree, NOT pumpkin pie filling. The puree is just pumpkin. The filling will be sweetened with other added ingredients.
  • Pumpkin Pie Spice – use store-bought or homemade pumpkin pie spice.
  • Cool Whip- For a quick and easy option, I use Cool Whip, but you can certainly make homemade whipped cream instead.

How to Make Pumpkin Lasagna

This pumpkin dessert takes a quick 20 minutes to prep before chilling!

  1. Whip the cream cheese. Beat the softened cream cheese until smooth and free of lumps.
  2. Add the remaining mousse ingredients. Add the heavy cream and pumpkin, beating until combined, then mix in the powdered sugar and pumpkin pie spice. Fold in one container of Cool Whip and mix until combined.
  3. Assemble the lasagna. Cover the bottom of a 9-inch square baking dish with parchment paper, then layer in graham crackers. You may need to slice some of the crackers to fit. Cover with 1/3 of the mousse followed by a layer of chocolate chips. Finish with a layer of Cool Whip, then repeat the layers two more times.
  4. Chill and serve. Sprinkle the top of the lasagna with another layer of chocolate chips, then chill in the fridge for a minimum of 3 hours.

Recipe Tips

  • Line the pan. Make sure you layer parchment paper on the bottom of the pan to prevent the crackers from sticking.
  • Cover the whole pan with graham crackers. You can use a serrated knife to cut the graham crackers into pieces that fit the whole bottom of the pan. Use as many whole graham crackers as possible though for the best structure.
  • Add caramel. Want even more sweetness? Add a drizzle of caramel as another layer!
a fork being plunged into a slice of pumpkin icebox cake

Do Icebox Cakes Go in the Fridge or Freezer?

The fridge! Icebox cakes got their name because they were developed and used to promote the icebox in the 1930s. Now, since we have refrigerators, they can just be stored in there.

However, they can also be kept in the freezer for longer storage.

How Long Can You Keep an Icebox Cake?

In the fridge, your pumpkin icebox cake will last for up to 3 days. You can also wrap it tightly and store it in the freezer for up to 1 month. To enjoy again, thaw in the fridge, then slice and serve.

a partially eaten square of pumpkin pie lasagna on a plate

More No-Bake Pumpkin Desserts

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closeup of a slice of pumpkin lasagna

Pumpkin Pie Lasagna

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  • Author: Julianne Dell
  • Prep Time: 20 mins
  • Chill Time: 3 hours
  • Total Time: 3 hours 20 minutes
  • Yield: 8-10 servings
  • Category: Dessert
  • Method: Refrigerator
  • Cuisine: American


This No-Bake Pumpkin Pie Lasagna is a quick and easy fall dessert. It’s made up of layers of graham crackers, pumpkin mousse, whipped cream, and chocolate chips.


  • 8 ounces cream cheese, at room temperature
  • 1/4 cup Heavy whipping cream
  • 1/2 can (about 1 cup) Pumpkin puree (I use Libby’s 15oz can)
  • 1 cup Powdered sugar
  • 1/2 tsp {umpkin pie spice
  • 2 (80z) containers Cool Whip, thawed
  • 1 Box (14oz) Graham crackers 
  • 1 cup Mini chocolate chips


  1. Whip the cream cheese with your whisk attachment on medium speed until fluffy and free of lumps
  2. Add the heavy cream and pumpkin and beat until all the ingredients are well combined.  Next, add the powdered sugar, and pumpkin pie spice. Mix on medium speed until well blended.
  3. Fold one of the 8oz container of Cool Whip into the pumpkin mixture and mix until it’s well combined. 
  4. In a 9-inch square pan, lay a piece of parchment paper on the bottom. Lay out the graham crackers to cover the bottom of the pan so there are as many large pieces as possible. For one edge, you will need to break the graham crackers apart or cut them with a serrated knife.
  5. Divide the pumpkin mousse into thirds. Cover the graham crackers with 1/3 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. Sprinkle the top layer with mini chocolate chips.
  6. Refridgerate for at least three hours for the graham crackers to soften. This is best served cold, but it must stay refrigerated.


Storing: This must be stored in the refrigerator, covered or in an airtight container. 

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65 thoughts on “No-Bake Pumpkin Pie Lasagna”

    1. Julianne - Beyond Frosting
      Beyond Frosting

      Hi Airey, I am sure it would be fine, but I’ve never frozen it. You can make it 1-2 days ahead and keep it in the fridge.

  1. 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. Julianne - Beyond Frosting
      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. 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. Julianne - Beyond Frosting
      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. 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. 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. Julianne - Beyond Frosting
      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. 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!

    1. Julianne - Beyond Frosting
      Beyond Frosting

      That’s awesome Kris!! This is one of my favorite fall recipes!! I can’t resist the pumpkin mousse!

    1. Julianne - Beyond Frosting
      Beyond Frosting

      Hi Ashley- I use Libby’s 100% pie pumpkin instead of pumping pie filling. I am not sure how it would change the consistency.

  6. 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. Julianne - Beyond Frosting
      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. Julianne - Beyond Frosting
      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. 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. Julianne - Beyond Frosting
      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. Avatar photo
    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. 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. Julianne - Beyond Frosting
      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!