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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.