This no-bake pumpkin icebox cake is easy and delicious! A pumpkin lasagna dessert is perfect for Thanksgiving or any occasion!
It is pumpkin everything season! Even though I don’t mind heating up the kitchen when it starts to cool off outside I still love a no-bake dessert.
The beauty of desserts like this pumpkin lasagna is that it comes together quickly and you can whip it up ahead of time so if you have other dishes to put together you know dessert is already taken care of.
These desserts go by different names, ice box cakes, lush, and of course dessert lasagna, but they are all the same things.
The basics are all the same, a creamy filling, fruit, and cookies all married together to create a no-bake dessert that is delicious!
I have a summer version of this cake full of fresh strawberries and blueberries but I wanted to tweak it to be full of fall flavors so I created this pumpkin lasagna dessert that is perfect!
The great thing about a dessert like this is that you can make it super simple with a few delicious short cuts or you can make components from scratch. For example, I like to use whipped cream I use Alton Brown’s recipe and it always comes out perfectly. But if you need a shortcut you can use cool whip and it will still be delicious.
That is one of the best things about this pumpkin lasagna, you can make the elements from scratch, like homemade graham crackers and homemade pumpkin pie spice, or you can use store-bought and it’s just as delicious. It all depends on how much you’re channeling Martha Stewart how you make yours!
Here’s What You’ll Need for This Pumpkin Lasagna Dessert-
1- Box of graham crackers
1- Package Instant Vanilla Pudding
1- 8 oz. Brick of Cream Cheese (softened)
2- Cups Milk
1- Can Pumpkin Puree
2- tsp Pumpkin Pie Spice
1- Cup Pecans toasted & chopped (to toast- bake in the oven at 350 for approx 15 minutes)
3- Cups Heavy Whipping Cream
1/2 -Cup +6 Tbsp. -Sugar
The first thing you want to do is mix up your pudding with 2 cups of milk (or according to your package directions) and then pop it in the fridge to set.
Now, using an electric mixer cream together your cream cheese and 1/2 cup sugar, then add in the pumpkin puree and mix until well blended.
Now it’s time to whip some cream! I like to do the whipped cream in 2 batches, one part for the filling and one for the topping but if you want you can whip it all up at once.
Mix 2 cups of whipping cream and 4 Tbsp sugar with an electric mixer until nice stiff peaks form.
Now gently fold your whipped cream into your vanilla pudding. (if you’ve whipped all your cream you’ll need to use about 2/3 of it for this)
Now it’s time to create the tasty layers of this dessert. Line the bottom of a 13×9 inch pan with graham crackers. You may have to break them and piece them together to cover it completely.
Now spread on a layer of your pumpkin mixture followed by a layer of the pudding mixture. We’re going to do 2 layers so use about half for each. Then sprinkle on 1/3 of your pecans.
Then add another layer of graham crackers and repeat the pumpkin, pudding, pecan layers.
Add a final layer of graham crackers.
Now if you didn’t whip all you cream at once put your remaining 1 cup of whipping cream and 2 Tbsp of sugar in an electric mixer and whip it up.
Spread the whipped cream over the last layer of graham crackers and then top with the last third of the pecans, and a sprinkling of pumpkin pie spice.
Now cover it up with plastic wrap or foil and pop it in the fridge for at least 3 hours before serving. You can easily make this the night before to have it ready for a delicious dessert!
Do you love no-bake desserts? I’d love to know what your family thinks of this pumpkin lasagna dessert!
- 1- Box of graham crackers
- 1- Package Instant Vanilla Pudding
- 1- 8 oz. Brick of Cream Cheese (softened)
- 2- Cups Milk
- 1- Can Pumpkin Puree
- 2- tsp Pumpkin Pie Spice
- 1- Cup Pecans toasted & chopped (to toast- bake in the oven at 350 for approx 15 minutes)
- 3- Cups Heavy Whipping Cream
- 1/2 -Cup +6 Tbsp. -Sugar
- Mix together pudding and milk, put in refrigerator to set.
- Cream together cream cheese 1/2 cup sugar, pumpkin and pumpkin pie spice.
- In the bowl of an electric mixer whip 3 cups whipping cream and 6 Tbsp sugar until stiff peaks form.
- fold together 2/3 of whipped cream into the vanilla pudding
- line the bottom of a 13×9 in pan with graham crackers.
- Spread 1/2 of the pumpkin mixture, pudding mixture and 1/3 of the pecans over graham crackers.
- Repeat with another layer of graham crackers, pumpkin, pudding, and pecans.
- Add a final layer of graham crackers, spread remaining whipped cream on top and sprinkle with remaining pecans and a little pumpkin pie spice.
- Cover and refrigerate for at least 3 hours before serving .
Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 404 Total Fat: 36g Saturated Fat: 19g Trans Fat: 1g Unsaturated Fat: 14g Cholesterol: 90mg Sodium: 117mg Carbohydrates: 18g Net Carbohydrates: 0g Fiber: 2g Sugar: 12g Sugar Alcohols: 0g Protein: 6g