Pumpkin 'Lasagna' Dessert

This luscious layered dessert delivers all the pumpkin-y flavors we've come to cherish in the autumn season - pumpkin spice, cream cheese, pecan crust and topping...need we say more?

Course Dessert
Keyword cinnamon, cream cheese, Dessert, fall, pecans, pumpkin, spice
Prep Time 30 minutes
Cook Time 10 minutes
Total Time 40 minutes



  • 1 cup white flour
  • 1/2 cup butter, melted
  • 1/3 cup brown sugar
  • 3/4 cup pecans, chopped

Cream Cheese Layer

  • 8 oz cream cheese
  • 3/4 cup icing sugar
  • 1 cup whipped cream

Pumpkin Layer

  • 2 cups cooked pumpkin, pureed
  • 2 small boxes vanilla or white chocolate instant pudding
  • 1/2 cup milk
  • 1 cup whipped cream
  • 1 tsp ginger
  • 2 tsp cinnamon
  • 1/2 tsp cloves, nutmeg and salt


  • 1 cup whipped cream
  • 1/2 cup chopped pecans



  1. Preheat oven to 350°F. Mix ingredients in a 9x9 pan. Press down firmly and bake for 10 mins. 

  2. Cool completely in fridge, freezer or countertop depending on how much time you have, before adding the remaining layers.

Cream Cheese Layer

  1. Whip 500ml of whipping cream with 2 tbsp of sugar. This will be divided equally among the 3 layers.

  2. Beat the cream cheese and icing sugar in a seperate bowl until smooth. Add 1 cup of whipped cream and beat on low until incorporated.

  3. Spread the cream cheese mixture onto your cooled crust.

Pumpkin Layer

  1. Combine all ingredients in a bowl except for the whipped cream. Let the ingredients set for a minute or two before adding the whipped cream. 

  2. Spread this layer over the cream cheese layer.


  1. Spread the whipped cream on top of the pumpkin layer and sprinkle with chopped pecans.

  2. For best results let the dessert set in the fridge for a couple hours, but if you just can't wait (like us!) spoon it into a bowl and enjoy!

Recipe Notes

This recipe is a hybrid of 'all from scratch' and 'packaged'. If you prefer to lean more one way or the other here are your options:

All from scratch

From the box