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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I originally made mine in a 9” spring form pan, but you can easily make this is a 9-inch square pan.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
Print Recipe
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
Can the Pumpkin Pie Lasagna be made ahead and frozen?
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.
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.
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!
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!
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.
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! ^-^
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….
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!
Great site. I stumbled upon it by mistake and I love it. Keep up the great work.
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!
That’s awesome Kris!! This is one of my favorite fall recipes!! I can’t resist the pumpkin mousse!
Is is possible to use pumpkin pie filling instead?
Hi Ashley- I use Libby’s 100% pie pumpkin instead of pumping pie filling. I am not sure how it would change the consistency.
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?
Yes Anna Marie! You can use a 9×13″ pan or a deep dish round pan too.
What size of pan do you use for the pumpkin and apple lasagna? Thanks. Both look so good.
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.
If you make this the day before do the gram crackers get soggy or will it be better???
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!
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!
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
Thanks for sharing. I’m making these into cup cakes and using food coloring on the coolwhip- green. Putting marmellow ghost on top.
Oh that sounds fun! I would suggest using a plastic cup!
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..
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!
Can you make the apple pie lasagna with apple pie filling instead? Have you tried it that way?
Hi Kristen, I have not but I am sure it would be a fine substitute
Can I make this a day ahead or will the crackers get too soggy then?
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!
If I use the whole can of pumpkin, do I increase the pumpkin pie spice to 1 tsp? or is the 1/2 tsp enough?
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 🙂
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?
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!
Question, the cream cheese and whipping cream is the white topping right?
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?
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
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!
Hi Amy! Thank you so much! No-bake desserts are some of the best. They require somewhat little effort but produce great results!
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!
Hi Mary! It is so easy! Thanks for stopping by!
WoWWW! That looks so decadent! Thanks so much for sharing this recipe!
Tina
Hi Tina! Thank you and thanks for stopping by!
I am wondering is the cool whip necessary? Can I change it for equal amounts for whipped cream? Thanks 🙂
Hi Nina, I think if you made whipped cream it would be fine but maybe not as thick of a consistency.
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.
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+!
Brilliant! This sounds SO delicious and incredibly easy!
How did you get it to be round?????
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!
Hi, I was wondering how much graham cracker crumbs I would use subbing for the graham cracker squares?
Thank you….
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 🙂
Oh my! I had to pin this asap! I love pumpkin anything…and you did this so creatively!
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! 😉
Thanks Shawn! They are both equally amazing!!!
1/2 can of pumpkin. What size can?
Hi Erin, the 15oz size. Updating the recipe now. Thanks! 🙂
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!!
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?!
Seriously Jules? This looks amazing. And I have to make it. The end.
Thanks Katie!
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!
Thanks Debbie. I making this for pumpkin patch!
You need to find a better gym! I love mine and it is spotless!
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.