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
Scale
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