pumpkin pie lasagna

★★★★★ 1 Review
kitchenChatter avatar
By Pat Duran
from Las Vegas, NV

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!

★★★★★ 1 Review
serves 8 to 10
prep time 20 Min
cook time 30 Min
method Refrigerate/Freeze

Ingredients For pumpkin pie lasagna

  • 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

  • 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.
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