What happens when two of our very favorite foods collide? We get pumpkin pie lasagna! It may sound a little odd, but the layers of graham crackers, pumpkin, and whipped cream will change your mind. And you know what makes this recipe even better? There is no baking required! That’s right. No. Cooking.
We can’t think of a better way to usher in fall.
Pumpkin Pie Lasagna
8 oz cream cheese, softened
¼ C heavy whipping cream
1 C powdered sugar
1 can pumpkin
1/2 tsp cinnamon
1/2 tsp ground cloves
1/2 tsp ground ginger
2 containers Cool Whip (8 oz)
1 box graham crackers
1 C grated dark chocolate
Allow cream cheese to soften to room temperature. You can soften in the microwave for twenty seconds, just make sure to remove the outer foil wrapper.|
Whip cream cheese with your whisk attachment on medium for at least two minutes until fluffy.
Add heavy cream and continue to beat, increasing speed to medium-high until heavy cream in mixed into cream cheese.
Add powdered sugar, pumpkin and spices. Mix on medium speed until well blended.
Add 1 of the 8oz container of Cool Whip and mix until combined. Plan on splitting this mousse into thirds for your lasagna.
Cover the bottom of your 9 x 9 pan with graham crackers, in a double layer. You can break the crackers into pieces in order to get full coverage.
Cover graham crackers with a layer of the pumpkin mousse. Add a small handful of grated chocolate on top and cover with a thin layer of cool whip. Repeat this twice so that you end up with three layers.
Sprinkle the top layer with grated chocolate. Leave in refrigerator for at least two hours to allow the graham crackers to soften.
Store in an air -tight container and keep refrigerated. Serve cold.