And then after an hour of cooling off, my completely new Pumpkin Lasagna was formally waiting to see who will eat the first bite of a fresh piece.Of course, when it comes to degustation, everything that is sweet must be tasted first by the greediest member of our family – you can assume it already, my husband.

“ Pumpkin lasagna ? Never heard of it, but it looks interesting! But let’s not spend time talking” proclaimed my husband before he took the first bite.

And the first bite quickly became the second, then the third…. the only thing you could hear is: “Vera, can you give me another little piece?”. My pumpkin lasagna was a big success and it’s chocolate sister now has a deserving heir !

Source: http://omgchocolatedesserts.com/pumpkin-lasagna/?u

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Name: Pumpkin Lasagna
Prep time: 30 min
Total time: 30 min
Yield: 1
Cuisine: not set
Ingredients: Ingredients; For crust:; 1 cup flour; 1/2 cup butter-softened; 1/2 cup toasted walnuts (or pecans)-chopped; For cheesecake layer:; 8 oz. cream cheese- softened; 1 cup powdered sugar; 1 cup whipped topping; For pumpkin layer:; 21/2 cups milk; 3 small pkgs. vanilla instant pudding mix; 15 oz Pumpkin puree; 1 tsp. cinnamon; For topping:; 1 cups whipped topping; 1/4 cup toasted walnuts (or pecans)-chopped

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INGREDIENTS

Ingredients
For crust:
1 cup flour
1/2 cup butter-softened
1/2 cup toasted walnuts (or pecans)-chopped
For cheesecake layer:
8 oz. cream cheese- softened
1 cup powdered sugar
1 cup whipped topping
For pumpkin layer:
21/2 cups milk
3 small pkgs. vanilla instant pudding mix
15 oz Pumpkin puree
1 tsp. cinnamon
For topping:
1 cups whipped topping
1/4 cup toasted walnuts (or pecans)-chopped

Recipe

INSTRUCTIONS

Instructions

Preheat the oven at 350 F and spray 8x8 inch baking dish.

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.

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.

Mix milk and vanilla instant pudding mix, add pumpkin puree and cinnamon and mix until it’s smooth. Spread over top of cheesecake layer.

Spread remaining 1 cup of whipped topping and sprinkle chopped walnuts and set in the fridge for at least 3 hours.

NOTES

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Pumpkin Lasagna

Ingredients 
  For crust: 
1 cup flour 
1/2 cup butter-softened 
1/2 cup toasted walnuts (or pecans)-chopped 
  For cheesecake layer: 
8 oz. cream cheese- softened 
1 cup powdered sugar 
1 cup whipped topping 
  For pumpkin layer: 
21/2 cups milk 
3 small pkgs. vanilla instant pudding mix 
15 oz Pumpkin puree 
1 tsp. cinnamon 
  For topping: 
1 cups whipped topping 
1/4 cup toasted walnuts (or pecans)-chopped

Instructions
Preheat the oven at 350 F and spray 8x8 inch baking dish.
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.
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.
Mix milk and vanilla instant pudding mix, add pumpkin puree and cinnamon and mix until it’s smooth. Spread over top of cheesecake layer.
Spread remaining 1 cup of whipped topping and sprinkle chopped walnuts and set in the fridge for at least 3 hours.

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Nutrition

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Serving Size: 1 Recipe (3248g)
Recipe Makes: 1 Recipe

Calories: 2966
Calories from Fat: 983 (33%)

Amt Per Serving		% DV

	Total Fat 109.2g	146 %
	Saturated Fat 63.9g	319 %
	Monounsaturated Fat 28.2g
	Polyunsanturated Fat 6g
Cholesterol 343.2mg		106 %
Sodium 2049.1mg		71 %
Potassium 4381.6mg		115 %
Total Carbohydrate 423.1g		124 %
	Dietary Fiber 36.7g	147 %
	Sugars, other 386.4g
Protein 89.7g		128 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

About Our Nutrition Facts

Calories per serving: 2966

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