No Bake Pumpkin Lasagna Dessert

As soon as the leaves start to turn and that crisp autumn air rolls in, I find myself craving this No Bake Pumpkin Lasagna Dessert. It’s creamy, spiced just right, and layered with so much flavor that it disappears faster than any pie I’ve ever made. There’s something magical about how the gingersnap crust mingles with the pumpkin spice filling and fluffy whipped topping—no oven required. It’s a showstopper that fits right into the fall dessert lineup, and I love how easily it comes together, especially during busy holiday weeks.

I first made this dessert for a Friendsgiving potluck, and I’ve been hooked ever since. Everyone wanted the recipe, and now it’s a staple for me throughout the season. I appreciate how light it feels even after a big meal, yet it’s so satisfying thanks to the layers of spiced pumpkin cream and the cool whipped topping. Whether you’re making it ahead for Thanksgiving or just want something cozy for a weekend treat, this dessert always delivers.

Why You’ll Love This No Bake Pumpkin Lasagna Dessert

This dessert is the perfect blend of creamy, spiced, and sweet, all wrapped into one stunning layered treat. You don’t need to turn on the oven, which makes it an easy win for holiday prep or last-minute gatherings. The texture is dreamy—from the crunch of the crust to the silky pumpkin layer and fluffy whipped topping, it hits all the right notes. Plus, it chills beautifully, so you can make it ahead and save yourself time later.

What Kind of Crust Works Best for Pumpkin Lasagna?

While graham cracker crusts are a classic go-to, I love using crushed gingersnaps for this recipe. They bring a deeper, warmer spice that plays beautifully with the pumpkin and fall flavors. However, vanilla wafers or even Oreo cookies (without the cream) could work well too if you’re after something different. The key is to use a dry, crisp cookie that holds up under layers of cream and filling.

Options for Substitutions

There’s a lot of flexibility in this recipe if you need to make adjustments. For a gluten-free version, use gluten-free cookies or crackers for the base. Want to lighten things up? Try a reduced-fat cream cheese and light whipped topping. If you’re not a fan of pumpkin, swap it out with sweet potato puree—it’ll still be rich, creamy, and full of seasonal flavor. You can also use homemade whipped cream if you prefer it over store-bought versions.

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Ingredients for this No Bake Pumpkin Lasagna Dessert

• Gingersnap cookies: Crushed into fine crumbs to create a flavorful, spiced crust.
• Butter: Melted and mixed with the cookie crumbs to form the base layer.
• Cream cheese: Softened to form the creamy, tangy base of the first layer.
• Powdered sugar: Blended with the cream cheese for sweetness and smooth texture.
• Vanilla extract: Adds a warm note that ties the creamy and pumpkin layers together.
• Whipped topping: Used in multiple layers for lightness and creamy texture.
• Pumpkin puree: The star of the show, bringing in autumn flavor and a velvety body.
• Pumpkin pie spice: A blend of cinnamon, nutmeg, ginger, and cloves for classic fall taste.
• Instant vanilla pudding mix: Adds structure and flavor to the pumpkin layer.
• Milk: Helps set the pudding layer and keep it creamy.
• White chocolate curls or shavings: Optional, but perfect for a decorative and sweet topping.
• Festive sprinkles or chopped nuts: Optional garnish for color and texture contrast.

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Step 1: Make the Crust

Crush the gingersnap cookies in a food processor or place them in a zip-top bag and crush with a rolling pin until fine. Mix the crumbs with melted butter until evenly combined. Press the mixture into the bottom of a 9x13-inch dish, pressing down firmly to create an even layer. Chill this base in the fridge while you prepare the next layers.

Step 2: Whip Up the Cream Cheese Layer

In a large bowl, beat the softened cream cheese with powdered sugar and vanilla extract until smooth and fluffy. Fold in half of the whipped topping gently to keep the mixture light. Spread this mixture evenly over the chilled crust layer and return to the fridge.

Step 3: Create the Pumpkin Pudding Layer

Whisk together the pumpkin puree, pumpkin pie spice, instant vanilla pudding mix, and milk until the mixture thickens. This should take about 2-3 minutes. Once thick, spread it over the cream cheese layer.

Step 4: Top with Whipped Topping

Spread the remaining whipped topping evenly over the pumpkin pudding layer. Smooth the top with a spatula for a clean finish.

Step 5: Add Garnishes

Sprinkle white chocolate shavings over the top for a touch of elegance. Add festive fall sprinkles or chopped nuts if desired. This not only adds visual appeal but also an extra bite of texture.

Step 6: Chill and Serve

Cover the dish with plastic wrap or foil and refrigerate for at least 4 hours, preferably overnight. This helps all the layers set and makes slicing easier. When ready, cut into squares and serve chilled.

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How Long to Prepare the No Bake Pumpkin Lasagna Dessert

Prep Time: The hands-on time for this dessert is surprisingly short. You can expect to spend about 25–30 minutes assembling all the layers. Since there’s no baking involved, it’s mostly a matter of mixing and layering.

Chill Time: The crucial part is allowing the dessert to chill and set. It needs a minimum of 4 hours in the fridge, but I strongly recommend letting it sit overnight. The layers firm up beautifully and the flavors deepen, making every bite even better.

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Tips for Perfect No Bake Pumpkin Lasagna Dessert

• Use room temperature cream cheese to avoid lumps in the creamy base.
• Chill the crust for at least 10 minutes before adding the cream cheese layer to ensure a solid foundation.
• Fold the whipped topping gently to keep the texture light and airy.
• Let the dessert chill overnight for the cleanest slices and best flavor.
• For extra crunch, consider adding crushed pecans or walnuts between the layers.

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Watch Out for These Mistakes While Cooking

• Rushing the chill time: Without proper chilling, the layers can slide and become messy.
• Using pumpkin pie filling instead of puree: The filling is pre-sweetened and spiced, which can throw off the balance.
• Overmixing the whipped topping: Stirring too much can deflate it, affecting the dessert’s texture.
• Not softening the cream cheese: Cold cream cheese will lead to a lumpy layer.
• Using warm butter in the crust: If it’s too hot, it can make the crust greasy instead of firm.

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What to Serve With No Bake Pumpkin Lasagna Dessert?

1. Hot Apple Cider

The spiced warmth of cider complements the cool creaminess of the dessert.

2. Cinnamon-Spiced Latte

Coffee drinks pair beautifully with creamy pumpkin treats and bring out the spices.

3. Roasted Pecans

Offer a nutty snack alongside this dessert for a contrasting texture.

4. Fresh Berries

Raspberries or blackberries bring a tart brightness that balances the sweetness.

5. Maple Glazed Bacon

For an adventurous twist, serve with sweet-savory bacon for brunch-style dessert fun.

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Storage Instructions

Refrigerator: Store any leftovers covered in the refrigerator for up to 4–5 days. It actually tastes better on the second day as the flavors meld together more.

Freezer: You can freeze it, though the texture of the whipped topping might change slightly. Freeze the whole dish tightly wrapped or individual slices in airtight containers for up to 2 months. Thaw in the fridge overnight before serving.

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Estimated Nutrition (Per Serving - based on 12 servings)

• Calories: 340
• Total Fat: 20g
• Saturated Fat: 12g
• Cholesterol: 45mg
• Sodium: 230mg
• Carbohydrates: 38g
• Fiber: 2g
• Sugar: 22g
• Protein: 4g

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Frequently Asked Questions

Can I make this dessert ahead of time?

Yes! This dessert is perfect for making a day ahead. In fact, it tastes better after sitting overnight in the fridge.

Can I use homemade whipped cream instead of store-bought topping?

Absolutely. Just make sure it’s stabilized (using a bit of gelatin or cornstarch) so it holds up well.

Is this recipe kid-friendly?

Very much so. The texture and sweetness make it a hit with kids, and there’s no alcohol or intense spice.

Can I use a different type of pudding mix?

Yes, cheesecake-flavored pudding is a great alternative to vanilla for a richer flavor.

How do I cut clean slices?

Use a sharp knife dipped in hot water and wipe it clean between slices for perfect presentation.

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Conclusion

No Bake Pumpkin Lasagna Dessert is one of those treats that checks every box: easy, seasonal, visually impressive, and outrageously delicious. With layers of spiced pumpkin, creamy filling, and cool whipped topping over a crisp gingersnap crust, it’s a fall dessert dream come true. Whether you’re prepping for a holiday or just need a no-fuss autumn sweet, this one is sure to impress and satisfy.

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