1-First Step: Prepare the Crust Mix the crust ingredients: 1 cup flour, 1/2 cup softened butter, and 1/2 cup toasted and chopped walnuts or pecans. Press this mixture into an 8×8 inch baking dish (or a 9×9 inch pan if you need more room). Bake at 350°F for 15 minutes, then let it cool completely. This base sets the foundation for your pumpkin lasagna dessert!

2-Second Step: Add the Cheesecake Layer Once the crust is cool, mix 8 ounces softened cream cheese, 1 cup powdered sugar, and 1 cup whipped topping until light and fluffy. Spread this over the cooled crust and pop it in the fridge to set. This layer adds that creamy contrast everyone loves in a pumpkin lasagna dessert.

3-Third Step: Make and Add the Pumpkin Layer For the pumpkin layer, mix 2 1/2 cups milk with 3 small packages of vanilla instant pudding mix, then stir in 15 ounces pumpkin puree and 1 teaspoon cinnamon. Spread this evenly over the cheesecake layer. You can adjust the thickness by using less milk or cooking it on the stove for a firmer texture perfect for customizing your pumpkin lasagna dessert.

4-Fourth Step: Top and Chill Top the dessert with 1 cup whipped topping and 1/4 cup toasted, chopped walnuts or pecans. Refrigerate for at least 3 hours to let everything set, but for enhanced flavor and texture, chill it overnight! This final step makes your pumpkin lasagna dessert even better the next day.