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.

Recipe Card powered byTasty Recipes

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


65 Responses
    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 🙂

  1. 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?

  2. 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

  3. 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!

  4. 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.

  5. 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+!

Leave a Reply

I accept the Privacy Policy

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