Pumpkin Dessert Lasagna

When fall rolls around, I’m all in on pumpkin. Pumpkin bread, pumpkin cookies, pumpkin everything. But if you’ve never tried Pumpkin Dessert Lasagna, oh friend—you’re in for something special. This dreamy, creamy, no-bake dessert layers all the best fall flavors into one chilled, fluffy treat. Think spiced pumpkin cheesecake, whipped topping, and a buttery graham cracker crust, all stacked up like the dessert version of your favorite fall sweater—soft, comforting, and impossible to resist.

The best part? No oven required. That’s right. If you’re hosting Thanksgiving, going to a potluck, or just want a fuss-free pumpkin dessert that tastes like fall magic, this is the recipe to keep on repeat.

I first made this on a whim for a Friendsgiving a few years ago. I had all the ingredients on hand but didn’t want to bake another pie. So I layered things up in a casserole dish, crossed my fingers, and hoped it would set in time. Not only did it set—it disappeared from the dessert table before anything else. People went back for seconds and thirds, and now it’s become one of my most requested holiday treats.

So grab your mixer and a 9×13 dish—it’s time to make some pumpkin magic.

Ingredients You’ll Need

For the Crust:

• 2 cups crushed graham crackers or golden Oreos

• 6 tablespoons melted butter

• 2 tablespoons granulated sugar

For the Pumpkin Layer:

• 1 can (15 oz) pumpkin puree

• 1 package (8 oz) cream cheese, softened

• 1 cup powdered sugar

• 1 teaspoon pumpkin pie spice

• 1 teaspoon vanilla extract

• 1 container (8 oz) whipped topping

For the Cheesecake Layer:

• 1 package (8 oz) cream cheese, softened

• 1 cup powdered sugar

• 1 container (8 oz) whipped topping

For the Topping:

• 1 container (8 oz) whipped topping

• Additional crushed cookies or graham crumbs for garnish

• Ground cinnamon or pumpkin pie spice for dusting

STEP 1: Make the Crust

Start by grabbing a medium bowl and mixing together the crushed graham crackers (or golden Oreos), melted butter, and sugar. Stir everything until the texture is like wet sand—it should hold together when you press it with the back of a spoon.

Now, press that mixture evenly into the bottom of a 9×13-inch baking dish. Really pack it down so the crust forms a firm base. I like to use the bottom of a measuring cup to get it nice and smooth. Once that’s done, pop it in the fridge to chill while you work on the creamy layers.

this recipe

STEP 2: Make the Pumpkin Layer

In a large bowl, beat together the pumpkin puree, softened cream cheese, powdered sugar, pumpkin pie spice, and vanilla extract until everything’s smooth and creamy. You want this layer to be velvety—not lumpy—so don’t rush the mixing here.

Once the mixture is silky, gently fold in one 8 oz container of whipped topping. This makes the pumpkin layer light and fluffy, and gives it that mousse-like texture we’re going for. Set this bowl aside for now—we’ll come back to it in a minute.

STEP 3: Prepare the Cheesecake Layer

Grab another bowl and beat the second package of cream cheese with the powdered sugar until smooth. Again, room-temperature cream cheese is your friend here—it mixes so much better and gives you that luscious consistency.

Fold in the second container of whipped topping just like before. Now you’ve got a fluffy, creamy cheesecake layer that’s ready to be spread over the crust.

Alright, now that you’ve got your creamy pumpkin and cheesecake layers ready, and the crust is nice and chilled, it’s time for the fun part—layering it all together! This is where the magic happens. When each layer is stacked just right, you end up with a beautifully chilled dessert that’s both light and rich, and full of that cozy, spiced pumpkin flavor we all crave this time of year.

This Pumpkin Dessert Lasagna not only looks impressive in the dish, but slices up into gorgeous layers that hold their shape (as long as you let it chill long enough—more on that in a bit). Let’s jump right into the next steps so you can get this beauty ready to chill.

STEP 4: Layer the Cheesecake Mixture

Take your prepared cheesecake layer and gently spread it over the chilled crust. Go slowly here—you don’t want to lift up the crust as you spread. I like to dollop the cheesecake mixture across the crust first, then use a spatula or the back of a spoon to smooth it out evenly.

This layer is thick, fluffy, and has just enough tang to balance the sweetness of the pumpkin. It also creates a perfect contrast in both color and texture to the spiced pumpkin layer that comes next.

STEP 5: Add the Pumpkin Layer

Next up is that beautiful pumpkin layer we mixed earlier. Just like with the cheesecake, spoon the mixture gently over the top and spread it out evenly. You want full coverage so that each bite delivers that pumpkin pie flavor, but with a cool, mousse-like twist.

The combination of pumpkin puree, warm spices, and whipped topping gives this layer a soft, pillowy texture that feels light on the tongue but still packs in all the comforting fall flavor.

STEP 6: Finish with a Whipped Topping Layer

We’re almost there! For the final touch, spread the remaining container of whipped topping evenly over the pumpkin layer. This top layer gives the dessert a cloud-like finish and helps all those lovely flavors underneath shine through.

I always like to fluff up the whipped topping a bit before spreading so it glides on smoothly. It’s totally okay if it’s not perfectly flat—this is a rustic, homey dessert, and a little texture on top makes it feel even more inviting.

STEP 7: Garnish and Chill

Now for the fun finishing touches. Sprinkle a handful of crushed graham crackers, golden Oreos, or even gingersnaps over the top. This gives a little crunch and adds a pretty visual element.

Then, lightly dust with a pinch of cinnamon or pumpkin pie spice to bring out those fall aromas. Don’t skip this—it smells heavenly and makes the dessert look polished and festive.

Once everything is assembled, cover the dish and refrigerate for at least 4 hours, but ideally overnight. This chilling time is essential. It allows the layers to set properly so the dessert slices cleanly, and the flavors have time to meld together.

If you’re in a bit of a rush, you can pop it in the freezer for about an hour before serving for a firmer texture—but I still recommend giving it plenty of fridge time for the best result.

Pumpkin Dessert Lasagna Tips & Variations

Now that your Pumpkin Dessert Lasagna is chilling and getting ready for its big debut, let’s talk about a few ways to make this recipe your own—or just take it to the next level.

Use Gingersnaps for the Crust

Looking to punch up the spice? Swap out the graham crackers for crushed gingersnap cookies. They add a bold, snappy flavor that complements the pumpkin layers perfectly.

Go Gluten-Free

You can easily make this dessert gluten-free by using gluten-free graham crackers or cookies in the crust. The rest of the layers are already gluten-free as long as your whipped topping and vanilla extract are certified.

Add Chopped Pecans or Walnuts

If you want a little crunch, sprinkle some finely chopped pecans or walnuts over the top before chilling. They add a nutty richness that pairs so well with pumpkin and spice.

Make Ahead for the Holidays

This is one of those desserts that actually gets better with time. You can make it up to two days in advance, cover it tightly, and keep it in the fridge until you’re ready to serve. Just wait to add the final garnish until right before you bring it out.