Easy No-Bake Pumpkin Lasagna Layered Dessert

This irresistible Easy No-Bake Pumpkin Lasagna Layered Dessert features multiple layers of creamy, spiced goodness.

It starts with a shortbread crust, followed by a creamy cheesecake layer, a velvety pumpkin-spice pudding layer, and a whipped topping layer, all chilled to perfection.

Why I Love Easy No-Bake Pumpkin Lasagna Layered Dessert

• This pumpkin dessert lasagna is so easy to prepare and mostly no-bake (you only need to bake the crust).

• Also called pumpkin delight, it's perfect for you if you're craving a creamy, dreamy pumpkin spice Fall treat!

• I love the combination of creamy and crunchy textures from the crunchy crust to the smooth cheesecake, luscious pumpkin pudding layer, and whipped topping.

• You can make this delicious pumpkin dessert ahead of time, making it perfect for busy schedules or entertaining.

• The creamy texture of this no bake pumpkin lasagna dessert makes it feel light and fluffy.

• It's a must try for any true pumpkin lover! And it's perfect for pumpkin season!

What You Need

Ingredient Notes

• Flour - Use all purpose flour. Choose your favorite brand.

• Butter - Unsalted butter is best, but salted butter works just as well if that's what you have.

• Walnuts (or pecans) - Toasted and chopped. Toasted nuts have a much richer flavor compared to when they're left untoasted.

• Cream cheese - For the cream cheese mixture, use full-fat cream cheese, softened to room temperature.

• Powdered sugar - Grocery store brand is fine. I like the kind that comes in a plastic bag because you don't need to sift it.

• Milk - Use whole or 2% milk for the pudding mixture for best results

• Pudding - Vanilla instant pudding is needed for this recipe.

• Frozen whipped topping - Store-bought Cool Whip (thawed) works great. If you prefer homemade whipped cream, whip 1½ cups of heavy cream with 2–3 tablespoons of powdered sugar until stiff peaks form.

• Pumpkin puree - Make sure to use 100% pure pumpkin purée, not pumpkin pie filling.

• Cinnamon - Recipe calls for cinnamon. Or you can substitute pre-mixed pumpkin pie spice instead.

How to make Easy No-Bake Pumpkin Lasagna Layered Dessert

• Preheat the oven to 350°F and spray an 8×8 inch baking dish. Mix the flour, butter, and ½ cup of walnuts.

• For the crust layer, press this mixture into the bottom of the pan and bake for 15 minutes. Remove from the oven and let it cool completely.

• For the cream cheese layer: Mix the cream cheese and powdered sugar until light and fluffy. Add 1 cup of whipped topping from the container of Cool Whip and spread over the cooled crust.

• Place in the fridge while you prepare the pumpkin filling. Mix the milk and vanilla pudding mix. Add the pumpkin puree and cinnamon, and mix until smooth. Spread this over the cheesecake layer.

• Spread the remaining 1 cup of whipped topping over the pumpkin layer and sprinkle with chopped walnuts. Set in the fridge for at least 3 hours before serving.

Quick tips

• Chill the Crust: After pressing the crust into the dish, chill it in the fridge for at least 15 minutes to help it firm up before adding the layers.

• Pumpkin Spice Boost: Add extra pumpkin pie spice or cinnamon to intensify the fall flavor in the pumpkin layer.

• Softened Cream Cheese: Make sure the cream cheese is fully softened before mixing to ensure smooth, lump-free layers.

• Chill Overnight: For best results, refrigerate the dessert for at least 4 hours or overnight to let the flavors meld and the layers set firmly.

• Use a Clear Dish: If possible, use a glass dish to show off the beautiful layers – it makes the presentation even more appealing.

• Whipped Topping Hack: If you’re using store-bought whipped topping (like Cool Whip), let it thaw completely in the fridge before spreading for an even, smooth layer.

• Even Layering: Use an offset spatula or the back of a spoon to spread each layer evenly for a neat, beautiful appearance.

Frequently asked questions

• Can I make this perfect Fall dessert ahead of time? Yes! This dessert is actually better when made in advance. You can make it up to 24 hours before serving to allow the flavors to meld and the layers to set.

• Can I use homemade whipped cream for this no bake dessert recipe? Absolutely! You can substitute homemade whipped cream for Cool Whip. Just be sure to whip it until stiff peaks form, so it holds its shape in the dessert.

• What can I use instead of instant pudding mix? If you prefer not to use instant pudding mix, you can make a homemade vanilla or butterscotch pudding. Just make sure it’s completely cooled before adding it to the dessert.

• Can I make this pumpkin lasagna dessert recipe gluten-free? Yes, simply use gluten-free graham crackers or cookies for the crust, and make sure the pudding mix and other ingredients are also gluten-free.

• Can I add extra toppings to this easy dessert? Definitely! You can customize it with toppings like caramel drizzle, crushed nuts, chocolate shavings, or even mini marshmallows for added texture and flavor.

Related Recipes

Love this recipe? If you try it, be sure to tag me on @Instagram! You can also find me on Pinterest, YouTube and Facebook.