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!
Servings: 16 servings
Calories: 245kcal
Cost: 15
Ingredients
Crust
- 1 Cup Flour
- ½ Cup Almonds or Pecans Ground or very finely chopped
- ½ Cup Butter
Cream Cheese Layer
- 8 Oz Cream Cheese
- 1 Cup Sugar
- 1 Cup Whipped Topping
Pumpkin Layer
- 2 Instant Vanilla Pudding Mixes 4 serving
- 1 cup Pumpkin Puree
- 1 teaspoon Pumpkin Pie Spice
- 1 Cup Cold Milk
- 1 Cup Whipped Topping
Top Layer
- 8 oz. Tub Whipped Topping
Instructions
Crust
- Preheat the oven to 350 degrees and lightly spray a 9x13 baking dish with non-stick cooking spray.
- In a food processor, pulse the flour, pecans or almonds, and butter together until well combined.
- Sprinkle evenly in the prepared 9x13 and press down with your fingers.
- Bake at 350 degrees for 15-17 minutes.
- Cool completely before proceeding.
Cream Cheese Layer
- Beat the cream cheese and sugar until smooth.
- Fold in the 1 cup of whipped topping.
- Spread across the cooled crust.
Pumpkin Layer
- Beat the pudding mixes, pumpkin puree, pumpkin pie spice, and milk together.
- Beat in 1 cup whipped topping.
- Spread over the cream cheese layer.
Top Layer
- Spread 8 0z of whipped topping over the top of the pumpkin layer.
- Refrigerate for at least 4 hours before cutting and serving.
Nutrition
Calories: 245kcal | Carbohydrates: 34g | Protein: 4g | Fat: 11g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.02g | Cholesterol: 17mg | Sodium: 123mg | Potassium: 136mg | Fiber: 1g | Sugar: 24g | Vitamin A: 2616IU | Vitamin C: 1mg | Calcium: 93mg | Iron: 1mg