5 layers of such deliciousness you’ll forget all about traditional pumpkin pie. This easy vegan layered pumpkin dessert are what holiday dreams are made of.
So I decided to mimic my popular Vegan 7-Layer Dessert Lasagna, and make a pumpkin dessert lasagna that could be a go to holiday party recipe for my baking hating friends and those that need fast and easy.
But don’t be fooled friends, this may be the easiest dessert you’ve made this holiday season, but I promise you it is anything but boring. I have brought this to three parties already and I have multiple friends eagerly awaiting it’s arrival to my blog. Oh and none are vegan so….
Easy layered pumpkin dessert with 6 simple layers
Making this is much easier than it looks. Isn’t it the best when fancy desserts are really a lazy mom’s dream in disguise? You could go rogue and make it in individual jars, but the easiest is throwing it together in a square baking dish. Either way, it’s the same:
- Whisk together 5 simple ingredients to make a caramel that’ll blow your mind.
- Mix 5 simple ingredients to make a creamy pumpkin pudding like filling (by the way, 3 of the ingredients overlap in both so winner winner).
- Layer all the amazing things. You can use jars to be fancy.
- Or a baking dish if you’re kids are about to trash the house and you need this done like yesterday.
The layers go a little something like this:
- Crushed cookies
- Pecans
- Caramel
- Pumpkin filling
- Caramel
- Whip
- Pecans and caramel
Are you drooling yet? You will be by the time you have finished making this. Oh and did I tell you it takes no more than 20 minutes to make? I bet that part made you drool…
5 layers of such deliciousness you'll forget all about traditional pumpkin pie. This easy vegan layered pumpkin dessert are what holiday dreams are made of.
- 1 ¾ cup crushed cookies , use gluten free if needed
- 1 container of vegan whipped topping (or make your own like in this recipe) (the container I used was a 9 ounce container and had a little less than 3 cups of whip)
- Easy Pumpkin Caramel (see recipe below)
- Creamy Pumpkin Filling (see recipe below)
- ½ cup chopped pecans , you can use raw or toasted but I like the toasted
- ½ cup maple syrup
- ¼ cup almond butter
- ¼ cup pumpkin puree (you’ll use one 15 ounce can of pumpkin total for this and the filling)
- 1 teaspoon pumpkin spice
- dash sea salt
- 1 ¾ cup pumpkin puree (you’ll use one 15 ounce can of pumpkin total for this and the caramel)
- 1 ¾ cup vegan vanilla yogurt
- ½ cup coconut sugar
- 1 tablespoon pumpkin spice
- ½ teaspoon sea salt
- Make the pumpkin caramel by putting everything into a bowl and whisking it hard until it’s smooth and caramel like.
- Make the pumpkin filling by putting everything into a bowl and mixing until nice and smooth.
- Crushed cookies.
- 5 tablespoons pecans
- 1/3 of the caramel
- Pumpkin filling
- 1/3 of the caramel
- Whipped topping
- The last of the pecans
- 1/3 of the caramel
- You can also use the pumpkin caramel on my site, it’s one you cook and takes a little longer but it is more of a real caramel.
- The pumpkin caramel makes about 1 cup.
- This makes a square baking dish or 9 individual 8 ounce jars.
- Nutrition facts are based on the cookies I used (Simple Mills crunchy cinnamon cookies), yogurt I used (Silk vanilla almond milk yogurt) and the whipped topping I used (So Delicious cocowhip). The info will change depending on what you use.
Kaitlyn says
What kind of cookies? It doesn’t say
veggiesdontbite says
Hi Kaitlyn! I say in the notes that I used the Simple Mills cookies, but you can really use any kind of cookies you want!
April says
I could not find “pumpkin puree” at the store, but did purchase a can of “pumpkin pie mix” and a can of “pumpkin”. Which one, if either, will be sufficient to use in your layered pumpkin dessert recipe?
veggiesdontbite says
Hi April! Pumpkin purée is just pumpkin. I specified purée so people didn’t think it was an actual pumpkin. Haha.