Pumpkin Pie Dessert Lasagna (Pumpkin Lasagna)

By Becky Hardin

Updated Aug 12, 2026

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Pumpkin Pie Dessert Lasagna is a fun twist on a Thanksgiving classic. I make this sweet pumpkin lasagna recipe with layers of pumpkin pie, whipped cream, and lady fingers for a real showstopper of a dessert ideal for Thanksgiving. Perfect for feeding a crowd, this lusciously layered dessert takes some time to prepare and chill but is fairly simple to assemble.

Lusciously Layered Pumpkin Dessert Lasagna

It’s not Thanksgiving without something pumpkin on the table. Pumpkin pie is my usual go-to pumpkin dessert, but this pumpkin pie dessert lasagna is the perfect thing to make when I’m looking for something a little different.

This sweet and creamy pumpkin lasagna is such a fun and easy dessert for the holidays. I make it with a layer of graham cracker crumbs, a mixture of cream cheese, pumpkin puree, powdered sugar and Cool Whip, a layer of lady fingers, and then I top it all with a combination of Cool Whip and white chocolate. All these luscious layers come together for a creamy slice with a touch of crunch. I like to sprinkle the top with pumpkin spice chips for even more sweetness and pumpkin pie flavor. It is the most delicious thing ever! Thankfully, this recipe feeds a crowd, so it’s ideal for entertaining. It doesn’t take too long to prepare, but if you are planning to make it, make sure to allocate time for it to set in the fridge.

Tips for Beginners

• Purchase graham cracker crumbs to save time. If you want to save yourself a few minutes, you can buy graham cracker crumbs instead of the crackers so you don’t have to crush anything.
• Use regular cream cheese and Cool Whip. I used low-fat cream cheese and Lite Cool Whip, but the regular versions work well too. Your dessert will be richer.
• Use pure pumpkin puree. Don’t buy pumpkin pie filling, as it is sweetened and spiced and will alter the flavor; pure pumpkin puree works best.
• Allocate time for it to set. Though the layers come together fairly quickly, the lasagna needs time to set, or it will fall apart when you cut it.

Recipe Card

Pumpkin Pie Dessert Lasagna

Difficulty: Easy

4.41 from 32 votes

Prep: 20 minutes mins

Cook: 6 minutes mins

Chill Time: 2 hours hrs

Total: 2 hours hrs 26 minutes mins

Servings: 12 slices

Author: Becky Hardin

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Pumpkin Pie Dessert Lasagna is a fun twist on a Thanksgiving classic with layers of pumpkin pie, whipped cream, and lady fingers.

Step-by-step photos can be seen below the recipe card.

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Ingredients 

1x2x3x

• ▢ 1 sleeve graham crackers 140g (9 cracker sheets)
• ▢ 6 oz. unsalted butter 170g, melted (1½ sticks)
• ▢ 8 oz. low-fat cream cheese 227g (1 brick)
• ▢ ¼ cup heavy cream 57g
• ▢ 1 cup powdered sugar 113g
• ▢ 11 oz. pumpkin puree 319g (¾ can) – NOT pumpkin pie filling
• ▢ ½ tbsp pumpkin pie spice 5g
• ▢ 20 oz. lite Cool Whip 566g, divided (2½ containers)
• ▢ 6 oz. white chocolate 170g, melted
• ▢ 24 ladyfinger cookies 124g
• ▢ 1 cup pumpkin spice baking chips 170g, or use white chocolate chips
• ▢ 1 cup chopped pecans 114g, optional

Instructions 

• Preheat oven to 350°F. Set out a 9×13-inch baking pan.
• Place the graham crackers in a gallon Ziploc bag (sealed) and crush into small pieces using a rolling pin. Pour the melted butter into the bag and reseal, then knead the butter into the graham crackers until well combined. Pour the graham mixture into the bottom of the baking pan and press firmly. This will be your crust. Bake for 6-8 minutes or until golden brown. Allow to cool.
  1 sleeve graham crackers, 6 oz. unsalted butter
• Using a hand mixer, beat the cream cheese until smooth and fluffy. Add the heavy cream and whisk until well combined. Add the powdered sugar, pumpkin puree, and pumpkin pie spice. Mix until well combined. Add 1 (8 oz.) container of Cool Whip and whisk on high for 1-2 minutes, until fluffy and completely smooth. Set aside.
  8 oz. low-fat cream cheese, ¼ cup heavy cream, 1 cup powdered sugar, 11 oz. pumpkin puree, ½ tbsp pumpkin pie spice, 20 oz. lite Cool Whip
• In a separate bowl, combine the other 8 oz container of Cool Whip with the melted white chocolate. Whisk until completely combined and smooth. Set aside.
  6 oz. white chocolate
• Once your crust is cooled, top with half of the pumpkin mousse and spread it to form an even layer. Top with lady fingers (put them into even rows) and then top with the rest of the pumpkin mousse. Top the mousse with the white chocolate whipped cream and spread it out evenly. Spread a thin layer of regular Cool Whip (the remaining half of an 8-ounce container) over everything and sprinkle with pumpkin spice chips and pecans.
  24 ladyfinger cookies, 1 cup pumpkin spice baking chips, 1 cup chopped pecans
• Chill in the refrigerator for at least 2 hours before serving. You can also freeze if you prefer it to be less creamy. If freezing, take out of freezer 30 minutes before serving.

Equipment

• Kitchen Scale (optional)
• 9×13 Baking Pan
• Rolling Pin
• Hand Mixer

Becky’s Tips

• Save time and use graham cracker crumbs instead of the crackers.
• Regular cream cheese and Cool Whip will work but give you a richer dessert.
• Pumpkin pie filling is sweetened and spiced, so make sure to buy pure pumpkin puree.
• Plan accordingly so the lasagna has time to set. 
• Store in an airtight container in the fridge for up to 5 days.

Serving: 1sliceCalories: 546kcalCarbohydrates: 53gProtein: 7gFat: 36gSaturated Fat: 18gPolyunsaturated Fat: 3gMonounsaturated Fat: 12gTrans Fat: 1gCholesterol: 90mgSodium: 153mgPotassium: 298mgFiber: 2gSugar: 37gVitamin A: 4749IUVitamin C: 1mgCalcium: 165mgIron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Did you make this? Leave a comment!

How to Make Pumpkin Pie Dessert Lasagna Step by Step

Get the oven going and prepare the crust: Preheat the oven to 350°F and get a 9×13-inch baking pan ready. Place one sleeve of graham crackers in a Ziploc bag and crush them into crumbs. Pour 6 oz. of melted butter into the bag and work it into the crumbs until it is well combined. Transfer the graham crumb mixture to the bottom of the baking pan, pressing it down firmly. Bake for 6-8 minutes or until golden brown.

Make the cream cheese layer: Use a hand mixer to beat 8 oz. of low-fat cream cheese until fluffy, and then add ¼ cup heavy cream, mixing until combined. Add 1 cup powdered sugar, 11 oz. pumpkin puree, and ½ tbsp pumpkin pie spice, mixing on high until fluffy and completely smooth, about 1-2 minutes. Finally, add 8 oz. of Lite Cool Whip and set aside.

Make the frosting layer: In a separate bowl, combine the other 8 oz. container of Cool Whip with 6 oz. of melted white chocolate. Whisk until completely combined and smooth. Set aside.

Layer the lasagna: Once your crust has cooled, top with an even layer of half of the pumpkin mousse.

Top with lady fingers (put them into even rows) and then top with the rest of the pumpkin mousse. Top the mousse with an even layer of the white chocolate whipped cream and spread it out evenly.

Add Cool Whip and chill: Spread a thin layer of regular Cool Whip using the remaining half of the 8 oz. container and sprinkle with 1 cup of pumpkin spice chips and 1 cup of pecans.

Chill the lasagna in the refrigerator for at least 2 hours before serving. You can also freeze it if you prefer it to be less creamy. If freezing, take it out of the freezer 30 minutes before serving.

Serve: Serve and enjoy!

How to Store

Store leftovers in an airtight container in the fridge for up to 1 week.

Freeze

You can freeze it in an airtight container for up to 1 month. Take it out about 30 minutes before eating for maximum deliciousness.

Serving Suggestions

I like to make this pumpkin pie dessert for Thanksgiving, and since I love dessert, I always make a few other options. I’ll make pecan pie cookies that offer traditional pecan pie flavor without the hassle of pie-making; a salted caramel apple pie; and because every dessert table needs chocolate, I’ll make pumpkin brownies. This truly decadent dessert lasagna is great for the holidays as it feeds a small crowd.

More Pumpkin Desserts To Try

• Pumpkin Cheesecake is the perfect combination of pumpkin pie and cheesecake.
• This Pumpkin Dump Cake comes together with pumpkin puree, yellow cake mix, pumpkin pie spice, pecans, and a few basic cake ingredients.
• I make this Pumpkin Crisp with a custardy pumpkin filling and a spiced oat topping.

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