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How to make a layered pumpkin lasagna dessert? I’m going to share the way to prepare it.
Awesomeness stacked on top of awesomeness. A few months ago, I cooked up a Chocolate Lasagna for my family. Since everyone like it, why not try making it using pumpkin instead?
In addition, I’m thinking about making a Chocolate Peppermint Lasagna for Christmas dinner.
It’s that time of year again, which means pumpkin dishes are everywhere you look. Get out your scarves and boots, turn on the Steelers on the television, and welcome the changing of the seasons.
Layered Pumpkin Lasagna Dessert
It’s that time of year, pumpkin recipes are in full force. Get out those boots and sweaters, put the Steelers and Seahawks on the television and let Autumn begin.
Layered Pumpkin Lasagna Dessert Ingredients
Crust layer
- 1/2 cups flour
- 1/2 cup butter
- 3/4 cup pecans
Cream cheese layer
- 8 ounce package cream cheese
- 1 cup powdered sugar
- 1 cup Cool Whip
Pumpkin layer
- 1 cup milk
- 3 small pack white chocolate pudding
- 15 oz Pure Pumpkin
- 1 cup Cool Whip
- 1 teaspoon pumpkin pie spice
Whipped cream topping
- 1 cup Cool Whip
- 1/2 cup pecans
Layered Pumpkin Lasagna Dessert Recipe Instructions
| 1 | Turn the oven on to 350o. Mix the flour, butter, and 3/4 cup of the pecans in a medium bowl. |
| 2 | Press the mix into the bottom of a 7″ x 11″ baking dish that has been sprayed. Bake for 15 minutes. Let it cool down all the way. |
| 3 | Mix cream cheese and powdered sugar in a small bowl. Add 1 cup of Cool Whip and spread it over the crust after it has cooled. |
| 4 | Milk, pudding mixes, pumpkin, 1 cup Cool Whip, and pumpkin pie spice are mixed together in a large bowl until smooth. |
| 5 | On top of the cream cheese mixture, spread. |
| 6 | On top, spread another cup of Cool Whip and sprinkle the rest of the pecans on top. |
| 7 | Chill for at least three hours, or until the consistency is set. |
