Pumpkin Lasagna Dessert

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Not big on pie baking? Try this near no bake dessert with three simple to prepare layers without giving up that pumpkin pie flavor!

What is pumpkin lasagna? It’s a near no bake dessert with three sweet and creamy layers!  One cheesecake-like layer, followed by a pumpkin pie tasting middle layer and topped with a layer of fluffy whipped cream!  If you’re nervous about making pumpkin pie this is a great alternative.  All the flavor of the pie with quick and simple steps!

How to make:

• Preheat the oven to 350 degrees and lightly spray a 9×13 baking dish with non-stick cooking spray.
• In a food processor, pulse the flour, pecans or almonds (either nut works just fine) , and butter together until well combined.  You can also do this step with a pastry blender or a fork.
• Sprinkle the crust crumbs evenly in the prepared 9×13 and press down with your fingers.
• Bake at 350 degrees for 15-17 minutes.
• Cool completely before adding the layers.
• For the cream cheese layer beat the cream cheese and sugar until smooth. 
• Fold in the 1 cup of whipped topping.
• Spread across the cooled crust.
• Next make the pumpkin layer, beating the pudding mixes, pumpkin puree, pumpkin pie spice and milk together.
• Beat in 1 cup whipped topping.
• Spread over the cream cheese layer.
• Finish spreading 8 0z of whipped topping over the top of the pumpkin layer.
• Refrigerate for at least 4 hours before cutting and serving.

More pumpkin recipes!!!

Pumpkin Cream Pie

Pumpkin Pie Syrup

Bite Size Pumpkin Pies

Pumpkin Chocolate Chip Bread

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Pumpkin Lasagna Dessert Recipe

Not big on pie baking? Try this near no bake dessert with three simple to prepare layers without giving up that pumpkin pie flavor!

• Author: Mindee
• Prep Time: 30 minutes (plus 4 hours chilling time)
• Cook Time: 15 minutes
• Total Time: 45 minutes
• Yield: 16 servings 1x
• Category: Dessert
• Method: No Bake
• Cuisine: American

Ingredients

Scale 1x2x3x

Crust

• 1 Cup Flour
• 1/2 Cup Ground or very finely chopped Almonds or Pecans
• 1/2 Cup Butter

Cream Cheese Layer

• 8 Oz Cream Cheese
• 1 Cup Sugar
• 1 Cup Whipped Topping

Pumpkin Layer

• 2 (4 serving) Instant Vanilla Pudding Mixes
• 1 cup Pumpkin Puree
• 1 tsp Pumpkin Pie Spice
• 1 Cup Cold Milk
• 1 Cup Whipped Topping

Top Layer

• 8 oz. Tub Whipped Topping

Instructions

Crust

1. Preheat the oven to 350 degrees and lightly spray a 9×13 baking dish with non-stick cooking spray.
2. In a food processor, pulse the flour, pecans or almonds, and butter together until well combined.
3. Sprinkle evenly in the prepared 9×13 and press down with your fingers.
4. Bake at 350 degrees for 15-17 minutes.
5. Cool completely before proceeding.

Cream Cheese Layer

1. Beat the cream cheese and sugar until smooth. 
2. Fold in the 1 cup of whipped topping.
3. Spread across the cooled crust.

Pumpkin Layer

1. Beat the pudding mixes, pumpkin puree, pumpkin pie spice and milk together.
2. Beat in 1 cup whipped topping.
3. Spread over the cream cheese layer.

Top Layer

1. Spread 8 0z of whipped topping over the top of the pumpkin layer.
2. Refrigerate for at least 4 hours before cutting and serving.

 

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