This awesome Pumpkin Lasagna recipe has layers of moist pumpkin cake, creamy cheesecake and a crunchy crust. It's a delicious dessert recipe that's super fun to make and perfect for the fall!
Recipe by OMGChocolateDesserts.com on September 10, 2014
Preheat the oven at 350 F and spray 8×8 inch baking dish. (NOTES : I made Pumpkin Lasagna with these ingredients in 8×8 inch baking dish, but some people have commented that they have a problem to fit it, so I suggest you to avoid this potential problem using a 9×9 inch baking dish)
Mix flour, butter and 1/2 cup walnuts, press into a sprayed baking dish and bake for 15 minutes, remove from the oven and let it cool completely.
Mix cream cheese and powdered sugar until it’s light and fluffy, add 1 cup whipped topping and spread over cooled crust. Set in the fridge while making pumpkin mixture.
Mix milk and vanilla instant pudding mix, add pumpkin puree and cinnamon and mix until it’s smooth. Spread over top of cheesecake layer.
Spread remaining 1 cup of whipped topping and sprinkle chopped walnuts and set in the fridge for at least 3 hours.
Reviews
Rosanne G. on 2014-10-14 (4 stars): I replaced the whipped topping with real whipped cream. However, I had 2 cups of the pumpkin/pudding layer left over because it wouldn't fit in the 8x8 pan. So if anyone has made the necessary adjustments to successfully make this fit a 9x13 pan, I'd love to know. I entered this into a Pumpkin Dessert contest. Out of 23 entries this recipe (and I) won!!! I didn't even get to taste it! But the prize was a basket filled with a hand mixer, measuring cups etc. What a kick - I've never won a contest before. Thanks for the recipe.
P.S. Had to give it four stars because on the ingredients didn't fit the 8x8 pan.
Laura G on 2014-10-23 (3 stars): If you double the crust ingredients it will fit into a 9 x 13 pan, but then you will need about a cup and a half of extra whipped cream for the top layer.
Theresa Durham on 2014-09-27 (5 stars): Try ginger snaps and pecans for the crust. Mmmm Thank you for this recipe idea
Wendy Griffin on 2014-09-27 (5 stars): Yes you do have to mix in some butter.
Jackie Wallace on 2014-09-22 (5 stars): This is absolutely delicious. My husband and I loved it. I added a half teaspoon of allspice and a half teaspoon of nutmeg with the cinnamon into the pumpkin layer. I also used sugar free puddings and sugar free whipped topping. It turned out perfect. This has become a regular at our table. Thank you so much for this recipe.
Lisa Thomas on 2014-09-22 (5 stars): I made this Saturday night for Sunday dinner and needless to say there wasn't a crumb left for Monday snack! This is absolutely amazing. My grandson ate three helpings and then said he wanted this for his birthday cake :) Our whole family loves pumpkin and this has been added to our "must have" collection. Thank you so much for sharing your creativity. As always you never cease to amaze!
Jane on 2014-10-04 (3 stars): I just made this last night, following all directions and you are correct, it doesn't fit in a 8x8 pan...not even close. I would think you should use a 9x13 (the crust would be better that way as it is too thick in the 8x8), but there won't be enough of the cheesecake layer to use the bigger pan. The choc lasagne recipe uses two blocks of cream cheese for the 9x13 pan, so with some modifications to the cheesecake portion, you could adapt this for the bigger pan. Or, reduce the pudding layer, then it would all fit in the 8x8. But definitely, something is wrong with pan size or ingredient list in this recipe. Having said that, it does taste delicious so it's worth working on fixing the errors around pan size.
angelie on 2014-09-24 (5 stars): I'm going out tomorrow to buy everything for this. It looks amazing, and pumpkin is my favorite! I'm thinking about making a graham cracker walnut crust, but this looks perfect!
Lisa on 2014-09-24 (5 stars): I am wondering about a Gluten Free version of this. My household is Celiac, we are just starting to learn about baking GF, any suggestions would be appreciated :-) Oh and how do you think it would be to make it with coconut or almond milk?
Tim on 2014-09-24 (5 stars): I think this would also be delicious with a crumbled ginger snap crust. This time of year, they also have pumpkin spice pudding....hmmmmm
Grace on 2014-09-26 (5 stars): I don't like cream cheese either, but when you put a cup of powdered sugar in it it's a whole different story!!!! I also hate sour cream but toss an envelope of Lipton Onion Soup mix in it and I can eat the whole thing!!!
Tracie on 2014-10-02 (5 stars): Stacie -I use sugar free jello pudding and a sugar free vanilla cookie for the crust...it's fantastic. My diabetic husband loves this version of 'lasagne'!!
Rita Shaw on 2014-09-25 (5 stars): It sounds wonderful. But we need a favor? The original chocolate recipe can be found where? After all, Christmas is also on the far distant (I hope) horizon, and chocolate is a must in our home at that time!
Kambrie Jones on 2014-09-25 (4 stars): Is there anyway to make the crust without nuts? as I am severely allergic, but love pumpkin and want to make this so bad lol
tonya on 2014-09-26 (3 stars): i would do this as just a regular desert without the crust and layer it in a pretty bowl or dish, I dont need all that crust but I love pumpkin and cream cheese.
Vee on 2014-09-26 (4 stars): I have to eat gluten free but it doesn't mean I can't have things like this! I tried GF flour - meh, didn't turn out well. So I made GF graham crackers, chopped them fine to make a graham cracker crust with finer toasted, chopped pecans mixed in. That was the most wicked base for this I can think of! I was never a pie crust kinda gal so this made it my new Thanksgivivg favorite. Oh, and it was a HUGE hit in its test run.
Verbal on 2014-09-27 (4 stars): This looks good, going to use creamy peanut butter instead of cream cheese.
Carla on 2014-09-27 (4 stars): How about an apple lasagna? I'm thinking a variation of apple crisp topping as crust and some drizzled caramel in there somewhere....
Cheryl Clair on 2014-09-27 (5 stars): This looks fantastic and I can't wait to try it. But I do have to say, pumpkin is not a fruit, it's a vegetable. It's a member of the squash family. Still can't wait to try this.
Dorothy Albright on 2014-09-28 (5 stars): Is pumpkin puree the canned pumpkin before you add all the ingredients for pumpkin pie? I had someone ask me the other night at work (I work in a grocery store) and I told them it was.
Tracie on 2014-10-02 (5 stars): Yes it is the same ..the label should say solid pack pumpkin NOT pumpkin pie filling
Rhonda on 2014-09-28 (4 stars): Does anyone have the recipe for lemon lush that someone commented about above?
Amanda on 2014-09-28 (5 stars): Love it!
Tracie on 2014-10-02 (5 stars): If using cookies it all depends on the size of the cookie - use your judgment to make 1 cup of crumbs and you may want to add an extra tablespoon of butter see how moist it is after adding the original amount. in for the people who are getting freaked out about this being called a lasagne...she's using the term loosely sheesh people this is not a dictionary it is a food blog about desserts Thanks
Mary on 2014-10-01 (5 stars): I am in the process of making this right now! I doubled the recipe thinking I would use a 9x13 pan. After making the pumpkin filling, I am now concerned that I have made too much for my pan! There is a ton of pumpkin filling. I am bringing it to a potluck at work, I'll let you know what everyone thinks!
Linda Martin on 2014-10-03 (3 stars): I would try butterscotch pudding instead of vanilla - luscious!
Ruth Thomas on 2014-10-03 (5 stars): I was going to use Golden Oreos for the crust, but my husband found them with pumpkin pie flavored creme...just put it in to chill, so we don't have a verdict yet...it's going to be a long three hours!
Carol on 2014-10-03 (5 stars): How about using Almond flour would that work instead of flower? Sounds good may try this.
Stephanie on 2014-10-04 (4 stars): I'm loving this and the crust shall be with pumpkin spice oreos! But when I crush them....should I just add butter?
Angela D. on 2014-10-31 (5 stars): Hi - I plan on doubling everything to make in a 9x13....do I use 6 small packages of Vanilla Instant Pudding then? I am thinking yes lol but just thought I would ask to make double sure... :)
Thanks!
Jamie on 2014-10-06 (3 stars): This is pumpkin torte. Crust, cream cheese layer, pumpkin, whipped topping. Just a different way to make it. I've been making this for years.
Vicki on 2014-10-08 (5 stars): You can use just about any pudding for this recipe. But i love this idea!!! I love pumpkin in almost anything. Thank you for this recipe<3
Steph on 2014-10-26 (5 stars): Easy to make and absolutely delicious!!! I felt there was a bit much off the pumpkin pudding layer so I saved half of if and made it into pumpkin pudding popsicles, YUM!!! Thanks for the share!!! :D
Becky on 2014-10-29 (4 stars): Made with pecans instead of walnuts, and is very good,
Going to use graham cracker crust next time, should be able to get 2 pies made
Jessica Knott {Swankyrecipes} on 2014-10-31 (5 stars): This recipe looks amazingly delicious. Pumpkin is my weakness and I need to make this recipe!
Angela D. on 2014-10-31 (5 stars): I just made this....and as I was making it i tasted the pumpkin puree and ugh i was like oh boy yuck lol...well I went ahead and mixed it with the milk and pudding and cinnamon and to my delight it was delicious!!! I had extra so I added some cool whip on a plate and me and my son ate it ... it was sure yummy...well the cake is in the fridge and I am taking that to work tonight for Halloween. :) :)
Angela D. on 2014-11-03 (5 stars): Just wanted to update.....everyone at work loved it!!!! :)
Pepper Mint on 2014-11-10 (4 stars): If you make this, I highly recommend letting it sit overnight before serving. It's a completely different (and much yummier) taste experience! Thanks so much for this recipe!
Lynne on 2014-11-14 (5 stars): Awesome recipe! I made this with Oreo Pumpkin Spice cookies for the crust & used Jell-O Pumpkin Spice pudding in place of the vanilla pudding & added a few shakes of nutmeg to the pudding mixture. I used a 9x13 pan & doubled the cream cheese filling. Didn't have any nuts on hand but sprinkled cookie crumbs on top. Big hit with everyone! Thanks for a wonderful recipe!
Stephanie on 2014-11-26 (4 stars): My friend Heather made this and it was awesome! I am making it for Thanksgiving; the whip topping balances everything out. I had the chocolate recipe years ago at a school function; it was the best dessert I had ever tasted, so velvety. The pumpkin is even better!!!!!:)
Cathy on 2014-11-27 (4 stars): I just made this - can't wait to share it for Thanksgiving DInner tomorrow ... but it made too much for my 8x8 pan. Maybe I need to find a deeper dish 8x8 - mine is a typical pyrex brownie style glass dish. Wish I had used a 9x9 pan. Now to scoop out some of the pudding so I can fit the final layer. (I used pecans and had to look up how to toast them - but they came out great and that was easy in a skillet!) Thanks for the recipe!
Jodi on 2014-12-01 (4 stars): I doubled the recipe cuz I needed more than an 8x8. I was going to do a 9x13. I ended up with WAY more than needed. I had a 9x13 & 8x8. Had lots of compliments on it. I didn't try it yet, but it does look good!
Cheryl Stocks on 2015-01-22 (5 stars): Made this with ginger snap cookies and butter for crust, (so no bake). Don't even like ginger snaps, but it was delish!!
Diana Garrett on 2015-08-07 (5 stars): There's so much great feedback for this recipe but I thought I'd throw out my $.02 worth...try substituting cheesecake pudding for the vanilla...it's a bit richer tasting but not heavy. White chocolate pudding might be an interesting swap out as well! Thank you Miss Vera - we pumpkin freaks are frothing over this one!
HeidiKrum on 2015-08-16 (5 stars): This is delicious!! It fits in an 8x8 as long as it's a deep dish 8x8. My mom is a huge black walnut fan and ended up finding some today, so I used those in the crust and on top and it took this recipe to another level!! Used lite cool whip and low fat cream cheese and it was divine. Definitely a keeper! Thank you!
Stacy on 2015-11-26 (2 stars): I'm really disappointed in the making of this dessert. I ended up with a bunch of leftover pumpkin layer. I was looking forward to the fact that it was a smaller dessert for a dinner of four. I made it in my 9x7 pan, after reading what was stated about using a 9x9 pan. Still there is over a cup of pumpkin mixture leftover. This dessert needs to be adjusted to fit the smaller pan. I'm not sure how deep your 8x8 is, but my 9x7 is over 2-inches deep and I still didn't have room for all of the layers. Please consider reworking this recipe so if fits in a more standard size pan.
Thankful on 2019-05-23 (5 stars): Delicious! We love this. I did exactly as the recipe called for a nice refreshing dessert. My husband loves pumpkin pie, but I don’t. I was looking for a nice, different alternative and this is it!!!! Thanks for sharing.
Alisa on 2024-10-20 (5 stars): One of my favorite desserts of all time! Amazing combo of cheesecake, pumpkin pie, cream pie, toasted nut and shortbread flavors.
