PrintNo-Bake Pumpkin Lasagna: A Delicious Autumn Delight!
A delightful and easy-to-make no-bake pumpkin lasagna that captures the flavors of autumn in every layer.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Total Time: 4 hours 20 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: No-Bake
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 2 cups pumpkin puree
- 1 cup ricotta cheese
- 1 cup mascarpone cheese
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 teaspoon pumpkin pie spice
- 12 lasagna noodles (no-boil)
- 1 cup whipped cream
- 1/4 cup chopped pecans (for garnish)
Instructions
- In a mixing bowl, combine pumpkin puree, ricotta cheese, mascarpone cheese, powdered sugar, vanilla extract, and pumpkin pie spice until smooth.
- In a 9×13 inch dish, spread a layer of the pumpkin mixture on the bottom.
- Place a layer of no-boil lasagna noodles over the pumpkin mixture.
- Repeat the layers, alternating between the pumpkin mixture and lasagna noodles, until all ingredients are used, finishing with a layer of pumpkin mixture on top.
- Spread whipped cream over the top layer and sprinkle with chopped pecans.
- Cover and refrigerate for at least 4 hours or overnight to set.
- Slice and serve chilled.
Notes
- For a richer flavor, add a pinch of nutmeg to the pumpkin mixture.
- Can be made a day in advance for better flavor.
- Store leftovers in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 18g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 45mg