Description
This Creamy No-Bake Pumpkin Lasagna is a delightful layered dessert, perfect for fall gatherings or any time you crave a taste of pumpkin spice. It features a buttery walnut crust, a creamy cheesecake layer, and a luscious pumpkin pudding, all topped with whipped cream and chopped nuts. Best of all, it requires no baking, making it a convenient and impressive treat to prepare.
Ingredients:
- Crust:
- 1 cup all-purpose flour
- 1/2 cup unsalted butter, softened
- 1/2 cup toasted walnuts or pecans, chopped
- Cheesecake Layer:
- 8 oz cream cheese, softened
- 1 cup powdered sugar
- 2 cups frozen whipped topping, thawed (divided)
- Pumpkin Pudding Layer:
- 2 1/2 cups whole milk
- 3 (3.4 oz) vanilla instant pudding mixes
- 15 oz canned pumpkin puree
- 1 tsp ground cinnamon
Preparation:
Step 1: Prep the base: Lightly grease an 8×8-inch baking dish. You can use cooking spray or butter. Step 2: Make the crust: In a medium bowl, combine the flour, softened butter, and chopped nuts. Use a pastry blender or your fingers to work the butter into the flour until the mixture resembles coarse crumbs. Step 3: Press the base: Press the crust mixture evenly into the prepared baking dish. Ensure it covers the entire bottom of the dish for a solid base. Step 4: Cheesecake layer: In a large bowl, beat the softened cream cheese with the powdered sugar until smooth and fluffy. This is best done with an electric mixer to ensure there are no lumps. Step 5: Fold in whipped topping: Gently fold in 1 cup of the thawed whipped topping into the cream cheese mixture until well combined. Be careful not to overmix, as this can deflate the whipped topping. Step 6: Chill cheesecake layer: Spread the cheesecake layer evenly over the cooled crust in the baking dish. Place the dish in the refrigerator to chill while you prepare the pumpkin pudding layer. Step 7: Pumpkin pudding: In a separate large bowl, whisk together the milk and vanilla instant pudding mixes until the mixture begins to thicken slightly. Step 8: Combine pumpkin and cinnamon: Stir in the canned pumpkin puree and ground cinnamon into the pudding mixture until everything is fully blended and smooth. Step 9: Spread pumpkin layer: Carefully spread the pumpkin pudding layer evenly over the chilled cheesecake layer in the baking dish. Step 10: Final topping: Smooth the remaining 1 cup of thawed whipped topping over the pumpkin layer, creating an even and attractive surface. Step 11: Garnish: Sprinkle additional chopped nuts over the top of the whipped topping for added texture and visual appeal. Step 12: Chill before serving: Let the dessert set in the refrigerator for a minimum of 4 hours, or preferably overnight, to allow the layers to firm up and the flavors to meld together.
Why you’ll love this recipe:
This recipe is incredibly easy to make since it’s no-bake, saving you time and effort. The combination of the crunchy walnut crust, creamy cheesecake, and spiced pumpkin pudding offers a delightful blend of textures and flavors. It’s a guaranteed crowd-pleaser, perfect for holidays, parties, or simply as a special treat.
Serving Suggestions:
- Serve chilled, cut into squares or rectangles.
- Garnish each serving with a sprinkle of cinnamon or a dollop of whipped cream.
- Pair with a warm beverage like coffee, tea, or a pumpkin spice latte.
Tips:
- For a richer flavor, use full-fat cream cheese and whole milk.
- Ensure the cream cheese is fully softened before beating to avoid lumps in the cheesecake layer.
- To prevent a soggy crust, make sure it is completely cooled before adding the cheesecake layer.
- If you don’t have walnuts or pecans, you can use other nuts like almonds or hazelnuts.
- For a more intense pumpkin flavor, add an extra 1/2 teaspoon of ground cinnamon or a pinch of nutmeg.
Preparation Time: 20 minutes Cook Time: 15 minutes (for the crust, but it needs to cool) Total Time: Minimum 4 hours chilling (preferably overnight)
Nutritional Information: (Approximate values per serving, based on 12 servings)
- Calories: 450
- Protein: 6g
- Sodium: 250mg
Conclusion:
The Creamy No-Bake Pumpkin Lasagna is a show-stopping dessert that brings together comforting fall flavors in an easy-to-make, layered treat. With its crunchy crust, creamy filling, and spiced pumpkin layer, it’s sure to become a favorite for any occasion. Enjoy!
Questions and Answers about this recipe:
- Can I make this recipe ahead of time?
- Yes, this dessert is best made ahead of time. It needs to chill for at least 4 hours, but overnight chilling is recommended for the best flavor and texture.
- Can I use a different type of nut for the crust?
- Absolutely! If you don’t have walnuts or pecans, you can use almonds, hazelnuts, or even crushed graham crackers for the crust.
- Can I use low-fat cream cheese?
- While you can use low-fat cream cheese, the full-fat version will provide a richer and creamier texture.
- Can I add other spices to the pumpkin layer?
- Yes, feel free to add a pinch of nutmeg, ginger, or cloves to enhance the pumpkin spice flavor.
- How should I store the leftovers?
- Store any leftover lasagna in the refrigerator, covered tightly with plastic wrap or in an airtight container, for up to 3 days.
