Pumpkin Pie Lasagna

1
Pat Duran

By
@kitchenChatter

This recipe and photo are by beyondfrosting.com please check out her blog and other great recipes;including her Apple lasagna pie--no noodles in that one either...mmmm.
What a great recipe to serve your guests and family any day of the week!

Rating:

★★★★★ 1 vote

Comments:
Serves:
8 to 10
Prep:
20 Min
Cook:
30 Min
Method:
Refrigerate/Freeze

Ingredients

  • 8 oz
    cream cheese, softened
  • 1/4 c
    heavy whipping cream
  • 1 c
    powdered sugar
  • 15 oz
    can solid libby's pumpkin
  • 1/2 tsp
    pumpkin pie spice
  • 16 oz
    cool whip, thawed
  • 1 box
    graham crackers (can use cinnamon ones)
  • 1 c
    chocolate chips, mini

How to Make Pumpkin Pie Lasagna

Step-by-Step

  1. Whip cream cheese until fluffy for about 2 minutes.Add the heavy cream and continue to beat, increasing speed to medium until well blended.
  2. Add powdered sugar, pumpkin and pie spice. Mix on medium until well blended. Add pumpkin.(just add half for lighter pumpkin taste,if desired)
  3. Add 8 ounces of Cool Whip and mix until combined. Plan on splitting this mousse into thirds for the lasagna.Cover the bottom of an 8 or 9-inch square dish or 8 or 9-inch deep pie dish with graham crackers, in a double layer;breaking to fill nooks and crannies..
  4. Cover crackers with a layer of the pumpkin mousse. Sprinkle a small amount of the chocolate chips on top and cover with a thin layer of cool whip. Repeat this twice so that you end up with 3 layers.Sprinkle top with chocolate chips.Chill 2 or more hours so that the graham crackers can meld to the mousse. Store in covered container in refrigerated. Serve cold.

Printable Recipe Card

About Pumpkin Pie Lasagna

Course/Dish: Cakes, Pies, Puddings
Main Ingredient: Dairy
Regional Style: American
Other Tags: Quick & Easy, For Kids




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