No Bake Pumpkin Lasagna Dessert

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Craving something creamy, cozy, and indulgent without turning on the oven? This No Bake Pumpkin Lasagna Dessert layers all your autumn dreams into one dish: smooth pumpkin spice pudding, fluffy whipped topping, and a buttery cookie crust. It’s the kind of dessert that feels like a warm hug at every bite—perfect for Thanksgiving or any fall gathering.

What makes this treat irresistible is its texture play and rich pumpkin flavor. Each bite melts on your tongue with a soft crunch from the cookie base and silky pumpkin cream layers above. Plus, since it’s no-bake, you can whip it up in advance and let the fridge do the rest. It’s stress-free and guaranteed to wow your guests.

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Preparation Phase & Tools to Use

To bring this no-bake wonder to life, you’ll need a few reliable kitchen tools:

• 9×13″ Baking Dish: This is your assembly stage. A deep dish is best to accommodate all the luscious layers.
• Electric Hand Mixer or Stand Mixer: For whipping up the cream cheese and pudding layers to fluffy perfection.
• Rubber Spatula: Gentle enough to fold whipped topping into mixtures without deflating.
• Measuring Cups and Spoons: Precision matters, especially for consistent layers.
• Mixing Bowls: At least two, one for the crust and one for the creamy pumpkin layer.

Using the right tools isn’t just about convenience—it ensures that every layer is smooth, balanced, and holds together beautifully. Trust your equipment, and your pumpkin lasagna will be picture perfect.

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Ingredients for the No Bake Pumpkin Lasagna Dessert

• Golden Oreos or Graham Crackers: Crushed to form the buttery crust base. They offer structure and a subtle sweetness.
• Butter: Melted, to bind the crust and give it richness.
• Cream Cheese: Softened for the smooth base layer that balances tanginess with sweetness.
• Powdered Sugar: Adds sweetness to the cream cheese filling without grittiness.
• Vanilla Extract: Enhances the dessert’s overall flavor.
• Pumpkin Puree: The star ingredient, bringing that unmistakable autumn flavor.
• Pumpkin Pie Spice: A blend of cinnamon, nutmeg, and cloves to deepen the seasonal taste.
• Instant Vanilla Pudding Mix: Thickens the pumpkin layer and adds creaminess.
• Milk: For mixing the pudding until it sets softly.
• Whipped Topping (Cool Whip): Lightens each layer and adds airy fluff on top.
• Mini M&M’s or Chocolate Shavings (Optional): For a pop of color and texture on top.

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How To Make the No Bake Pumpkin Lasagna Dessert

Step 1: Build the Crust Base

Crush your Golden Oreos or graham crackers into fine crumbs. Mix with melted butter and press the mixture evenly into a 9×13-inch dish. Chill in the fridge for 15 minutes to firm up.

Step 2: Whip the Cream Cheese Layer

Beat together softened cream cheese, powdered sugar, and vanilla extract until smooth and fluffy. Fold in one-third of the whipped topping. Spread evenly over the chilled crust.

Step 3: Mix the Pumpkin Pudding Layer

In a mixing bowl, whisk together the pumpkin puree, pumpkin pie spice, instant vanilla pudding mix, and cold milk. Whisk until the mixture thickens, then spread over the cream cheese layer.

Step 4: Add the Whipped Topping

Top everything with the remaining whipped topping, spreading it evenly to cover the pumpkin layer.

Step 5: Garnish and Chill

Sprinkle with mini M&M’s or chocolate shavings for a festive touch. Chill for at least 4 hours (or overnight) to set. Slice and serve straight from the fridge.

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How to Serve and Store Your No Bake Pumpkin Lasagna Dessert

This dessert is best served chilled. Use a clean, sharp knife to slice through the layers smoothly and serve it straight from the baking dish. It pairs perfectly with hot coffee or chai tea for an autumnal treat.

To store, cover the dish tightly with plastic wrap or a lid and keep it in the refrigerator for up to 5 days. The layers hold well without getting soggy, making this a fantastic make-ahead dessert. Avoid freezing, as the creamy layers can separate upon thawing.

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Frequently Asked Questions

Can I make this dessert ahead of time?

Absolutely! It’s actually better when made a day in advance. The layers firm up beautifully and the flavors meld.

What can I use instead of pumpkin puree?

If you’re out of pumpkin, sweet potato puree is a great substitute. It has a similar texture and mild flavor.

Is it okay to use homemade whipped cream instead of Cool Whip?

Yes, but make sure it’s stabilized with a little powdered sugar or gelatin so it doesn’t deflate.

Can I swap the crust for something gluten-free?

Definitely. Gluten-free graham crackers or cookies work just as well for the base.

What if I don’t have pumpkin pie spice?

You can make your own by combining cinnamon, nutmeg, ginger, and cloves in equal parts.

How long should it chill before serving?

At least 4 hours is ideal, but overnight gives the best texture and flavor.

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Want More No Bake Dessert Ideas?

You might also like the No Bake Banana Pudding Cheesecake Recipe, which blends southern charm with creamy indulgence. Or explore my Mini Cinnamon Roll Cheesecakes for a swirl of spiced goodness in bite-sized form.

Craving fruitier options? Try the Raspberry Crescent Rolls that balance tart berries with golden pastry. And if you love caramel, the 6-Minute Caramel Recipe makes a perfect drizzle or dip.

These treats keep dessert simple, sweet, and satisfying—just the way we like it.

Pin and Tell Me How Yours Turned Out

You can save this to your dessert boards for next time. Just click the Pin button.

If you make it, I’d love to hear how it turned out. Did you go heavy on the spice? Add a twist to the topping? Leave a comment below. I’m always curious how others layer their lasagna.

For more no-bake creations and daily inspiration, check out my Pinterest LadyPlate board.

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