No-Bake Pumpkin Lasagna Layered Dessert is the ultimate fall treat that requires zero oven time yet delivers all the cozy flavors of pumpkin spice season. Perfect for busy families, potlucks, or when you’re craving a festive dessert without the hassle, this no-bake lasagna is creamy, spiced, and full of texture. Featuring layers of buttery crust, fluffy cheesecake, and pumpkin pudding, it’s a crowd-pleasing recipe that feels indulgent but is incredibly easy to assemble. Get ready to fall in love with every forkful of this chilled pumpkin delight!
Why You’ll Love This No-Bake Pumpkin Lasagna Layered Dessert
- No baking required – minimal oven use with a short crust bake.
- Layered perfection – creamy cheesecake meets spiced pumpkin pudding.
- Great for gatherings – easy to make ahead for parties and holidays.
- Customizable – simple to swap ingredients to fit your taste or dietary needs.
Ingredients
Crust:
- 1 cup all-purpose flour
- 1/2 cup unsalted butter, softened
- 1/2 cup toasted walnuts or pecans, finely chopped
Cheesecake Layer:
- 8 oz cream cheese, softened
- 1 cup powdered sugar
- 1 cup whipped topping (like Cool Whip), thawed
Pumpkin Pudding Layer:
- 2 1/2 cups whole milk
- 3 small boxes (3.4 oz each) vanilla instant pudding mix
- 15 oz canned pumpkin puree
- 1 tsp ground cinnamon
Garnish:
- 1 cup whipped topping, thawed
- 1/4 cup toasted walnuts or pecans, chopped
Step-by-Step: How to Make Easy No-Bake Pumpkin Lasagna
- Prep the crust: Preheat your oven to 350°F. Lightly grease an 8×8-inch baking dish.
- Make the base: Combine flour, softened butter, and chopped nuts. Press the mixture evenly into the baking dish.
- Bake and cool: Bake the crust for 15 minutes. Remove from the oven and let it cool completely.
- Cheesecake layer: Beat cream cheese with powdered sugar until smooth and fluffy. Fold in the whipped topping, then spread over the cooled crust. Chill in the fridge.
- Pumpkin pudding: In a separate bowl, whisk together the milk and pudding mix until slightly thickened. Stir in pumpkin puree and cinnamon until fully blended. Spread over the cheesecake layer.
- Final topping: Smooth the remaining whipped topping over the pumpkin layer. Sprinkle chopped nuts over the top.
- Chill before serving: Let the dessert set in the refrigerator for a minimum of 4 hours, or overnight for best results, before slicing and serving.
Helpful Tips
- Chill between layers to make spreading easier and avoid mixing layers.
- Use an offset spatula for smooth, even layers.
- Toast your nuts for deeper flavor and better texture.
- Let it chill overnight for best consistency and clean slices.
Substitutions And Variations
- Gluten-free crust: Use gluten-free flour or crushed gluten-free graham crackers.
- Dairy-free option: Substitute dairy-free cream cheese, milk, and whipped topping.
- Spice it up: Add pumpkin pie spice instead of just cinnamon for more depth.
- Make it lighter: Use light cream cheese and sugar-free pudding.
- Different nuts: Swap walnuts with pecans or almonds based on preference.
Storage Instructions
- Keep chilled: Place leftovers in a tightly sealed container and refrigerate for up to 5 days.
- Freezer-friendly: Wrap tightly and freeze for up to 1 month. Thaw in the fridge overnight before serving.
Nutritional Information
- Calories: 496 kcal
- Carbohydrates: 43g
- Protein: 9g
- Fat: 34g
- Saturated Fat: 17g
- Cholesterol: 69mg
- Sodium: 242mg
- Fiber: 3g
- Sugar: 26g
- Vitamin A: 9148 IU
- Calcium: 168mg
- Iron: 2mg
Serving Suggestions
- Serve chilled with a drizzle of caramel sauce.
- Add a dash of extra cinnamon or nutmeg on top.
- Pair with hot coffee, chai, or a pumpkin spice latte.
- Add chocolate chips or shaved white chocolate for a decadent twist.
Frequently Asked Questions About No-Bake Pumpkin Lasagna Layered Dessert
Can I make this dessert ahead of time?
Yes, it’s ideal for preparing in advance. Make it the day before and refrigerate overnight for best results.
Can I use homemade pumpkin puree?
Absolutely! Just make sure it’s smooth and not too watery to avoid soggy layers.
Is it possible to make this dessert without nuts?
Yes, omit the nuts from the crust and topping if needed. It will still taste delicious.
What’s the best way to slice it cleanly?
Use a sharp knife and wipe it clean between cuts. Chilling longer also helps with cleaner slices.
Can I double the recipe for a larger crowd?
Certainly! Scale it up using a 9×13-inch dish and double all ingredients for a bigger batch.
Conclusion
Thank you for stopping by and giving this Easy No-Bake Pumpkin Lasagna Layered Dessert a try! It’s hands down one of my favorite fall indulgences – bursting with cozy spices, creamy layers, and unbeatable ease. I truly hope it brings the same warmth and joy to your kitchen as it always does in mine. Happy creating, and thank you for being part of our deliciously inspired community!
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No-Bake Pumpkin Lasagna Layered Dessert
- Total Time: 4 hours 35 minutes (includes chilling)
- Yield: 9 servings 1x
Description
No-Bake Pumpkin Lasagna is a creamy, fall-inspired layered dessert with a buttery nut crust, fluffy cheesecake filling, and spiced pumpkin pudding. A crowd-favorite that’s simple to prep, chill, and serve—no oven required!
Ingredients
1 cup all-purpose flour
1/2 cup unsalted butter, softened
1/2 cup toasted walnuts or pecans, chopped
8 oz cream cheese, softened
1 cup powdered sugar
2 cups frozen whipped topping, thawed (divided)
2 1/2 cups whole milk
3 (3.4 oz) vanilla instant pudding mixes
15 oz canned pumpkin puree
1 tsp ground cinnamon
Instructions
- Prep the crust: Preheat your oven to 350°F. Lightly grease an 8×8-inch baking dish.
- Make the base: Combine flour, softened butter, and chopped nuts. Press the mixture evenly into the baking dish.
- Bake and cool: Bake the crust for 15 minutes. Remove from the oven and let it cool completely.
- Cheesecake layer: Beat cream cheese with powdered sugar until smooth and fluffy. Fold in the whipped topping, then spread over the cooled crust. Chill in the fridge.
- Pumpkin pudding: In a separate bowl, whisk together the milk and pudding mix until slightly thickened. Stir in pumpkin puree and cinnamon until fully blended. Spread over the cheesecake layer.
- Final topping: Smooth the remaining whipped topping over the pumpkin layer. Sprinkle chopped nuts over the top.
- Chill before serving: Let the dessert set in the refrigerator for a minimum of 4 hours, or overnight for best results, before slicing and serving.
Notes
For homemade whipped cream, beat 1½ cups heavy cream with 2–3 tbsp powdered sugar until stiff.
Best made ahead and chilled overnight.
Use an offset spatula for smooth, even layers
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
Nutrition
- Serving Size: 1 square (1/9 of pan)
- Calories: 496 kcal
- Sugar: 26g
- Carbohydrates: 43g
- Protein: 9g