Description
Silky pumpkin lasagna marries Italian tradition with autumn comfort. Layers of creamy mascarpone, spiced pumpkin, and delicate pastry create a dessert that welcomes you into seasonal warmth.
Ingredients
Scale
Main Ingredients:
- 2 cups canned pumpkin puree
- 16 ounces (454 grams) cream cheese, softened
- 16 ounces (454 grams) Cool Whip, thawed, divided
- 1 cup sour cream
- 1 cup whole milk
Dry Ingredients:
- 2 cups vanilla wafer crumbs
- 3.4 ounces (96 grams) instant French vanilla pudding mix
- 2 teaspoons pumpkin pie spice
- 1/2 cup dark brown sugar, firmly packed
Binding and Garnish Ingredients:
- 6 tablespoons salted butter, melted
- White chocolate curls, for serving
- Pumpkin pie spice, optional garnish
- Fall sprinkles, optional garnish
Instructions
- Crush vanilla wafers and pumpkin pie spice together, then incorporate melted butter to create a cohesive mixture. Press firmly into a greased 9×13 inch baking dish and refrigerate for 15 minutes to solidify.
- Using an electric mixer, whip cream cheese and dark brown sugar until achieving a light, airy texture, approximately 3-4 minutes at medium speed.
- Gently integrate sour cream into the cream cheese mixture until fully incorporated. Carefully fold in two cups of Cool Whip, maintaining a smooth, consistent texture.
- Transfer the cream cheese mixture into the chilled crust, spreading evenly with a spatula to create a uniform layer.
- Combine pumpkin puree, whole milk, and French vanilla pudding mix in a separate bowl, whisking until achieving a silky, lump-free consistency.
- Delicately pour the pumpkin layer over the cream cheese layer, using a spatula to distribute evenly without disturbing the underlying layer.
- Distribute remaining Cool Whip across the pumpkin layer in gentle dollops, smoothing with a clean spatula to create an attractive finish.
- Securely cover with plastic wrap and refrigerate for 5-6 hours, ideally overnight, allowing flavors to meld and layers to set completely.
- Before serving, embellish with white chocolate curls, a light dusting of pumpkin pie spice, and optional festive sprinkles. Slice and serve chilled for optimal flavor and texture.
Notes
- Crust Perfection: Use graham cracker crumbs as an alternative to vanilla wafers for a slightly different flavor profile and texture.
- Dairy-Free Adaptation: Swap cream cheese with cashew-based cream cheese and use coconut whipped cream to make the dessert vegan-friendly.
- Spice Enhancement: Increase the pumpkin pie spice in the crust for a more intense seasonal flavor, or create a custom spice blend using cinnamon, nutmeg, and ginger.
- Decoration Creativity: Create chocolate shavings instead of white chocolate curls for a rich contrast, or use crushed pecans as an additional garnish for extra crunch.
- Prep Time: 25 minutes
- Cook Time: 6 hours
- Category: Dinner, Desserts
- Method: Chilling
- Cuisine: Italian
Nutrition
- Serving Size: 12
- Calories: 350
- Sugar: 24g
- Sodium: 250mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 60mg