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.
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.
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!
- Whip the cream cheese. Beat the softened cream cheese until smooth and free of lumps.
- 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.
- 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.
- 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!
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.
More No-Bake Pumpkin Desserts
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Pumpkin Pie Lasagna
- Prep Time: 20 mins
- Chill Time: 3 hours
- Total Time: 3 hours 20 minutes
- Yield: 8-10 servings
- Category: Dessert
- Method: Refrigerator
- Cuisine: American
Description
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.
Ingredients
- 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
Instructions
- Whip the cream cheese with your whisk attachment on medium speed until fluffy and free of lumps
- 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.
- Fold one of the 8oz container of Cool Whip into the pumpkin mixture and mix until it’s well combined.
- 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.
- 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.
- Refridgerate for at least three hours for the graham crackers to soften. This is best served cold, but it must stay refrigerated.
Notes
Storing: This must be stored in the refrigerator, covered or in an airtight container.
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.