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This pumpkin lasagna is always the star at our holiday dinners. Four cozy layers mean warm fall spices, creamy filling, a little caramel kick, and make-ahead magic so dessert is totally no-stress.
The first time I brought this pumpkin treat for Thanksgiving, everyone wanted seconds. My niece made me promise to make it for her birthday too, so now we bring it out every fall.
Tasty Ingredients
- Caramel topping: Drizzle on right at the end for lots of sweet flavor. Pick a thick sauce that’s super caramel-y.
- Ground cinnamon: Adds warmth on top. Choose a strong-smelling, deep brown powder for best taste.
- Frozen whipped topping: Makes a soft, fluffy layer that stands up overnight. Thaw all the way so spreading is easy.
- Pumpkin pie spice: Gives everything that classic autumn flavor. Look for noticeable cinnamon and ginger.
- Pure pumpkin puree: Adds natural sweetness and color. Make sure you grab 100% pumpkin, not pie filling with added sugar.
- Instant vanilla pudding mix: Thickens fast without weird aftertaste. Check the box to make sure you like the brand.
- Whole milk: Adds smoothness to the pudding. Use full-fat so no layer gets too thin or watery.
- Heavy cream: Whips up into an airy mousse layer. Cold cream means fluffy results.
- Vanilla extract: Twists everything up with rich, warm notes. Use good, real vanilla extract for deeper flavor.
- Cream cheese: Tangy and creamy—best softened up so you don’t have lumps.
- Powdered sugar: Sweetens and smooths the mousse. Sift it if you want everything extra light.
- Salted butter: Pulls the crust together, giving a boost of flavor. Melt but don’t let it turn brown or it’ll taste nutty.
- Ginger snap cookies: Form a crunchy, spicy base. Snap to test crunch. The stronger the ginger, the better the flavor.
Easy Steps
- Serving Time:
- Drizzle on a bit more caramel right before folks dig in. Cut chilled squares and enjoy them cold.
- Chill in the Fridge:
- Wrap tightly with foil or use plastic wrap. Pop in the fridge for at least six hours (overnight's even better) so you get clean slices that hold.
- Add Topping and Caramel:
- Smooth on the cinnamon whipped topping to cover everything. Pour caramel over for the final shine.
- Stack the Layers:
- Scoop on the pumpkin pudding first. Spread it out. Next, spoon and spread the mousse. Top with the rest of the crumbly cookie mix, pressing gently.
- Mix the Whipped Cinnamon:
- Fold the ground cinnamon into the thawed whipped topping using a spatula for a light, spiced finish. Set this mixture aside.
- Whip the Mousse:
- Mix the cream cheese, vanilla, chilled heavy cream, and powdered sugar on high until you get a thick, fluffy mousse with no grit.
- Make Pumpkin Pudding:
- Grab a large bowl. Mix pumpkin, pumpkin spice, cold milk, and pudding mix. Beat until it's fully thickened and smooth—just a couple of minutes.
- Finish the Cookie Crust:
- Blend your ginger snaps into crumbs, toss with melted butter, and make sure all bits get equally moistened. Press half into your dish for a big, even base. Save the rest for a later layer.
- Get Your Dish Ready:
- Spritz a 9x13 dish with cooking spray so the finished dessert slides right out.
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Whenever I make this, pumpkin puree brings back memories of the first time my kiddo and I scooped it out to mix. She couldn’t stop sneaking bites of each layer. Now, everyone in the family jumps in to help layer it every single fall.
How to Keep It Fresh
Cover the dessert tightly and keep in the fridge for three days max. Wait until just before serving to add caramel so the topping doesn’t get soggy. If you went for homemade whipped cream, dig in that day for the prettiest look.
Swaps You Can Try
Swap in vanilla wafers or even chocolate sandwich cookies if ginger snaps aren’t your thing. Going dairy free? Pick up plant-based cream cheese, milk, and whipped topping. Double-check your pudding mix to make sure it fits your needs.
Fun Ways to Serve
Slice chilled squares using a sharp knife (wipe it between cuts!) and go wild with extra caramel or toasted pecans. For parties, pop little squares in cupcake liners for easy sharing on a dessert platter.
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Fun Backstory
Layered goodies like this pumpkin lasagna grew out of the American potluck scene—folks love treats you can slice and share. Pumpkin was important in colonial kitchens, and now it pops up in sweet and savory eats across the country.
Recipe FAQs
- → Why don’t the layers blend together when you make this treat?
Because you chill each piece—cookie base first, then mousse, pudding, and finally whipped topping—before stacking the next. That way, everything holds its place for a nice effect.
- → Is it okay to swap out store-bought whipped cream for fresh?
Go for it! Whip cold heavy cream, mix in some powdered sugar and vanilla, then a bit of cinnamon. It’ll taste even fresher in these layers.
- → Should I prep this dish the night before?
It’s best if you do. Pop it in the fridge for at least six hours or overnight so all the flavors come together and you can get neat slices.
- → What else works if I don’t have ginger snap cookies?
You can use graham crackers or speculoos for the base. Just tweak the butter so you get a crust that sticks.
- → How should I top with caramel so it looks good?
Heat up the caramel a little so it pours smooth. Drizzle it on using a spoon or a bag right before serving to get that pretty shine.
- → Can you keep leftovers in the freezer?
Fridge is fine for a few days, but freezing’s not the best idea. The topping can get weird and watery after it thaws.