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’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.
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.
I originally made mine in a 9” spring form pan, but you can easily make this is a 9-inch square pan.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.
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Pumpkin Pie Lasagna
- Prep Time: 20 mins
- Cook Time: 4 hours
- Total Time: 4 hours 20 minutes
- Yield: 8-10 servings
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Pin RecipeDescription
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
- 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.
- Whip the cream cheese with your whisk attachment on medium for at least two minute until fluffy.
- Add the heavy cream and pumpkin continue to beat, increasing speed to medium high until all the ingredients are well combines.
- Next, add the powdered sugar, and pumpkin pie spice. Mix on medium speed until well blended.
- 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.
- 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.
- 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.
- Sprinkle the top layer with mini chocolate chips.
- 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.
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Images from my original recipe
Airey Pizzini says
Can the Pumpkin Pie Lasagna be made ahead and frozen?
Beyond Frosting says
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.
Walter says
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.
Beyond Frosting says
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!
Kim says
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!
Beyond Frosting says
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.
Phantom says
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! ^-^
Astroboy says
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….
Beyond Frosting says
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!