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easy no bake pumpkin dessert lasagna that pumpkin fans love!

Browned Butter Pumpkin Dessert Lasagna

4.3 from 4 reviews

  • Total Time: 35 minutes
  • Yield: 20 1x

Ingredients

Scale

  • Crust:
  • 2 sticks unsalted butter
  • 1 ¾ c graham cracker crumbs
  • ½ c packed light brown sugar
  • Cinnamon Whipped Cream:
  • 3 cups heavy whipping cream
  • ½ cup powdered sugar
  • 1 ½ tsp ground cinnamon
  • Whipped Cheesecake Layer
  • 8 oz cream cheese, softened
  • 1 ½ cups cinnamon whipped cream, from ingredients above
  • 1 tsp vanilla extract
  • 2 tbsp granulated sugar
  • Pumpkin Layer
  • 8 oz cream cheese, softened
  • 1 15 oz can pumpkin puree, not pumpkin pie filling
  • 1 14 oz can sweetened condensed milk
  • 2 cups cinnamon whipped cream, from recipe above
  • 1 tsp ground cinnamon
  • ½ tsp nutmeg
  • 1 cup chopped pecans
  • ¼ tsp salt

Instructions

  1. Combine the graham cracker crumbs and sugar in a mixing bowl, set aside.
  2. Brown the butter by placing the unsalted sticks of butter into a stainless steel skillet and melting over medium low heat, stirring constantly. The butter is ready when you see golden brown flecks along the bottom of the pan.
  3. Remove from the heat immediately, reserve two tablespoons, and pour the rest into the mixing bowl with the graham cracker crumbs.
  4. Mix to combine and then press into the bottom of an 11×13” pan. Set in the refrigerator to cool quickly.
  5. In the bowl of a stand mixer, combine the powdered sugar, cinnamon, and heavy whipping cream and work your way up to high speed, starting from low, beating until soft peaks form.
  6. Add the vanilla, mix briefly, and transfer the cinnamon whipped cream to another bowl.
  7. Make the cheesecake layer by whipping 8 oz softened cream cheese with 2 tbsp sugar and 1 tsp vanilla extract.
  8. Once the cream cheese is fluffy, whip in 1 ½ cups of your cinnamon whipped cream.
  9. Layer evenly over the graham cracker crust and return to the refrigerator while you make the pumpkin layer.
  10. Make the pumpkin layer by whipping the cream cheese until smooth on medium speed.
  11. Add the pumpkin puree, condensed milk, cinnamon, and nutmeg, and whip until combined and fluffy. Stir in the 2 cups of cinnamon whipped cream.
  12. Spread over the cheesecake layer evenly.
  13. Spread the remaining whipped cream over the pumpkin layer and set in the refrigerator while you toast the pecans.
  14. Take the 2 tbsp reserved browned butter and pour over the chopped pecans, stirring to coat.
  15. Toast in your stainless steel skillet over medium low heat about 4-5 minutes until the nuts are lightly golden.
  16. Remove from the heat, sprinkle with salt, and allow to cool about 5-8 minutes.
  17. Top your pumpkin lasagna with additional ground cinnamon and the toasted pecans.
  18. Refrigerate until ready to serve.
  • Author: Alison Wood
  • Prep Time: 10 minutes
  • Inactive Time: 5 minutes
  • Cook Time: 20 minutes

Nutrition

  • Serving Size: 1 grams
  • Calories: 573
  • Sugar: 30
  • Sodium: 242
  • Fat: 39
  • Saturated Fat: 21
  • Unsaturated Fat: 15
  • Trans Fat: 0
  • Carbohydrates: 58
  • Fiber: 15
  • Protein: 7
  • Cholesterol: 101

Find it online: https://tstest9.techsurgeons.com/browned-butter-pumpkin-dessert-lasagna/