Pumpkin Pie Lasagna

Over the weekend, I was invited to a social gathering and asked to bring a dessert. It is nearly Halloween, the air is a bit cooler, and I was thinking that something that embraced the season would be appropriate (and hopefully, delicious).

In my search for desserts involving pumpkin (I didn’t want to just make a pumpkin pie), I found omgchocolatedesserts.com

Vera, who runs the site, is a fantastic storyteller and her story of what she calls Pumpkin Lasagna caught my attention.

After making it and serving it, I’ve decided to call it Pumpkin Pie Lasagna. I was told at the party that if Fall had a flavor, it would be THIS dessert.

When I took my first bite, I was instantly transported to a kitchen table in a small home late on a Thursday afternoon. My grandmother’s house. Thanksgiving day. The first taste of her amazing pumpkin pie.

I made only slight modifications to the recipe, which I’ll indicate below. If you’re looking for a dessert for a Halloween party or even a new twist for Thanksgiving, this IS it!

THE RECIPE:
Author: OMGChocolateDesserts.com

Prep time: 
Cook time: 
Total time: 
Ingredients
For crust:
  • 1 cup flour (I used two cups, b/c I made this in a 9×13 pan)
  • ½ cup butter-softened (again, I used one cup, making it for a larger size crust)
  • ½ cup toasted walnuts (or pecans)-chopped (I used pecans)
For cheesecake layer:
  • 8 oz. cream cheese- softened
  • 1 cup powdered sugar
  • 1 cup whipped topping
  • SG: I added 1 teaspoon of vanilla
For pumpkin layer:
  • 2½ cups milk
  • 3 small pkgs. vanilla instant pudding mix
  • 15 oz Pumpkin puree
  • 1 tsp. cinnamon
  • SG: I also added some allspice (a dash or two) and some nutmeg — I feel this gives it more of that “pumpkin pie” flavor
For topping:
  • 1 cups whipped topping
  • ¼ cup toasted walnuts (or pecans)-chopped
Instructions
  1. Preheat the oven at 350 F and spray 8×8 inch baking dish. (NOTES : I made Pumpkin Lasagna with these ingredients in 8×8 inch baking dish, but some people have commented that they have a problem to fit it, so I suggest you to avoid this potential problem using a 9×9 inch baking dish)
  2. Mix flour, butter and ½ cup walnuts, press into a sprayed baking dish and bake for 15 minutes, remove from the oven and let it cool completely.
  3. Mix cream cheese and powdered sugar until it’s light and fluffy, add 1 cup whipped topping and spread over cooled crust. Set in the fridge while making pumpkin mixture.
  4. Mix milk and vanilla instant pudding mix, add pumpkin puree and cinnamon and mix until it’s smooth. Spread over top of cheesecake layer.
  5. Spread remaining 1 cup of whipped topping and sprinkle chopped walnuts and set in the fridge for at least 3 hours.

 

For more great recipes, go to omgchocolatedesserts.com

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