Description
A creamy and delicious no-bake pumpkin lasagna that is perfect for fall gatherings.
Ingredients
- 2 cups pumpkin puree
- 1 cup ricotta cheese
- 1 cup mascarpone cheese
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 teaspoon pumpkin pie spice
- 1 cup heavy cream
- 1 package (9 oz) graham crackers
- 1 cup chopped pecans (optional)
- 1/4 cup caramel sauce (for drizzling)
Instructions
- In a large mixing bowl, combine the pumpkin puree, ricotta cheese, mascarpone cheese, powdered sugar, vanilla extract, and pumpkin pie spice. Mix until smooth and well combined.
- In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the pumpkin mixture until fully incorporated.
- In a 9×13 inch dish, layer half of the graham crackers on the bottom. Spread half of the pumpkin mixture over the graham crackers.
- If using, sprinkle half of the chopped pecans over the pumpkin layer.
- Repeat the layers with the remaining graham crackers, pumpkin mixture, and pecans.
- Cover the dish with plastic wrap and refrigerate for at least 4 hours, or overnight for best results.
- Before serving, drizzle caramel sauce over the top and garnish with additional pecans if desired.
Notes
- For a lighter version, substitute the mascarpone cheese with Greek yogurt.
- You can also add a layer of chocolate pudding between the pumpkin layers for a delicious twist.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 20g
- Sodium: 150mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 50mg