Pumpkin Lasagna Dessert

Pumpkin lasagna - alternatvies too pumpkn pie

Pumpkin Lasagna Dessert

A heartier, less sweet alternative to Pumpkin Pie.  Makes great brunch option too!

Serves 12-14.

  • Approx 6-8 quality lasagna noodles. Whole grain might be a nice touch.
  • 15 oz can of ready-made pumpkin pie filling
  • 3 eggs
  • 1 tsp. Clove
  • 1 tsp. nutmeg
  • 2 tsp. Cinnamon (reserve 1/2 for very top sprinkle)
  • ½ cup (x2) Almond milk (or evaporated milk) 1 c. split/2
  • 16 oz. Ricotta cheese
  • ½ cup (Organic) Sweetened Condensed milk
  • 1-2 pkgs of graham crackers or ( approx. 1. cup pre-made crumbs)
  • ½ tsp salt
  • Chopped candied pecans (reserve some for very top sprinkle)

Pre heat oven to 350.  Lightly coat 9×12 glass pan w/ butter-flavored OO&B olive oil,  almond or coconut oil.

Boil lasagna noodles in large pot, according to instructions. Add a touch of oil to prevent sticking.

Mix together the pumpkin, spices and eggs and just 1/2  of almond (or evaporated) milk.  Set aside.

Mix together the ricotta cheese, remaining milk and all the sweetened condensed milk, plus salt.

Crush the graham crackers out  ( use baggie w/ rolling pin or tin can) They do not need to be finely crushed, just spreadable.

When mixed ingredients are complete,  drain your lasagna strips and gently place on a foil /cooking sheet to prevent tearing/ sticking. Pat noodles dry before placing.

Layer 1 trick is very light coat of pumpkin mixture to prevent sticking and burning.

Repeat remaining layers  3 x

  • Lasagna noodles, side by side, pressing any mounting overlaps down in to mixture
  • Coat noodles generously with thicker layer of pumpkin
  • Layer of creamy cheese mixture
  • Layer of graham crumbs & nuts

Make sure noodle edges are covered with of filling to avoid drying.   Final layer should the creamy cheese mixture is on top.

Cover with foil, Bake for 20 minutes  (foil facilitates heating, maintains moisture, minimizes bubbling over)

Pull from oven carefully, remove foil add final stripings of cinnamon and sprinkle of nuts.

Bake uncovered for 5-10 minutes more until heated through and pecans are toasty brown.


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Categories: Breakfast, Dessert, Flavored Olive Oils, Holiday Meals, organic, Side Dish, Thanksgiving, Thanksgiving Inspiration, vegetarian


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One Comment on “Pumpkin Lasagna Dessert”

  1. November 27, 2014 at 2:12 am #


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