Pumpkin Pie Dessert Lasagna

Course: Dessert

Cuisine: American

Prep Time: 20

Cook Time: 6

Chill Time: 2

Total Time: 2 26

Servings: slices

Calories: 546kcal

Author: Becky Hardin

Pumpkin Pie Dessert Lasagna is a fun twist on a Thanksgiving classic! This sweet pumpkin lasagna recipe is made up of layers of pumpkin pie, whipped cream, and lady fingers. Utterly delicious! Add this easy Thanksgiving dessert recipe to your holiday table.

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Equipment

Ingredients

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

Instructions

Preheat oven to 350°F. Set out a 9x13-inch baking pan.
Place the graham crackers in a gallon Ziplock bag (sealed) and crush using a rolling pin. Crush into as small of pieces as possible. Pour melted butter into the bag and reseal, then knead the butter into the grahams 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 ounces 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-ounce) container of Cool Whip and whisk on high for 1-2 minutes, until fluffy and completely smooth. Set aside.
8 ounces low-fat cream cheese, ¼ cup heavy cream, 1 cup powdered sugar, 11 ounces pumpkin puree, ½ tablespoon pumpkin pie spice, 20 ounces lite Cool Whip
In a separate bowl, combine the other 8-ounce container of Cool Whip with the melted white chocolate. Whisk until completely combined and smooth. Set aside.
6 ounces white chocolate
Once your crust is cooled, top with half of the pumpkin mousse and spread it around 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 whip cream and spread out evenly. Spread a thin layer of regular Cool Whip (the remaining half of an 8-ounce container) over everything and sprinkle on pumpkin spice chips and pecans.
15 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.

Notes

NOTE: If you can't find pumpkin spice baking chips, white chocolate chips are also delicious!

Storage: Store pumpkin pie dessert lasagna in an airtight container in the freezer for up to 5 days.

Nutrition