Pumpkin Dessert Lasagna

pumpkin dessert sitting on white plates with caramel sauce drizzled over the top

5 from 5 votes

This Pumpkin Lasagna is a favorite for the holidays! Four tantalizing layers of fall flavors and textures that combine for an irresistibly delicious pumpkin dessert that can be made in advance!

Course Dessert

Cuisine American

Keyword pumpkin dessert, pumpkin lasagna

Prep Time 20

Chill Time 6

Servings

Calories 576kcal

Author Trish - Mom On Timeout

Ingredients

Cookie Base:

30 ounces ginger snap cookies crushed
½ cup salted butter one stick, melted

Mousse layer:

1 cup powdered sugar sifted
8 ounces cream cheese room temperature
1 teaspoon vanilla extract
1 cup heavy cream chilled

Pudding layer:

2 cups whole milk chilled
10.2 ounces instant vanilla pudding mix (2) 5.1 ounce boxes
15 ounce Pure Pumpkin puree
1 1/2 teaspoons pumpkin pie spice

Whipped layer:

16 ounces frozen whipped topping thawed
1 teaspoon ground cinnamon
1 cup caramel topping

Instructions

Spray your 9x13 dish with cooking spray and set aside.
Prepare your crust by rough crushing ginger bread cookies in food processor. Add melted butter and combine. Line the bottom of your prepared dish with half the cookie crust, press into even layer.
In a large bowl, combine milk, pudding mix, pumpkin and spice. Use a hand mixer or stand mixer to mix until smooth and thick, about 2 minutes. Set aside.
In a second large bowl, beat cream cheese, confectioner’s sugar, vanilla and heavy cream with hand mixer until smooth. As the mousse incorporates it will double in volume. Set aside.
In a third large bowl fold ground cinnamon into whipped topping. Set aside.
Add the pudding layer on top of the cookie layer. Then add the mousse on top of the pudding layer. Repeat with remaining cookie crumb mixture.
Top with whipped topping then drizzle with caramel sauce.
Cover and refrigerate overnight or at least 6 to 8 hours.
To with caramel sauce just before serving.

Notes

Whipped Cream Option (to be used in place of Cool Whip and cinnamon):

In the bowl of a stand mixer, combine 1 1/4 cup heavy whipping cream, 1/3 cup powdered sugar and 1/2 tsp vanilla extract.
Using the whisk attachment, start on low speed and gradually increase speed to medium until medium peaks have formed. Whisk in 1 teaspoon of ground cinnamon and spread the whipped cream on top of the dessert.

Note: If you are using whipped cream, don't make this dessert more than 1 day in advance. In fact, the whipped cream layer can be added just before serving if desired.

Tools Needed

Food Processor | Hand Mixer or Stand Mixer | Mixing Bowls | Baking Dish

Nutrition