PUMPKIN PIE LASAGNA DESSERT RECIPES

Steps:

• In a large bowl using a hand mixer or in the bowl of stand mixer using the whisk attachment, beat cream cheese and sugar until light and fluffy. Slowly add heavy cream and beat until stiff peaks form. In a medium bowl, whisk together milk, pudding mix, pumpkin, and pumpkin pie spice until smooth and thick. Assemble lasagna: Spread a thin layer of cream cheese mixture in a 9"-x-13" baking dish. Top with a layer of six graham crackers. Add half of pudding mixture and top with half of cream cheese mixture. Drizzle with half of caramel and repeat, ending with cream cheese layer (reserve remaining caramel until ready to serve). Cover loosely with plastic wrap and refrigerate at least 4 hours and up to overnight. Drizzle with remaining caramel and garnish with pecans before serving.

Steps:

• To make this signature pumpkin pie recipe, start by preheating the oven to 425°F. Place frozen pie crust on large foil-lined baking sheet.
• Mix pumpkin, milk, eggs, pumpkin pie spice and vanilla in large bowl until smooth. Pour into crust.
• Bake 15 minutes. Reduce oven temperature to 350°F. Bake 40 minutes longer or until knife inserted 1 inch from the crust comes out clean. Cool completely on wire rack. Serve with Vanilla Whipped Cream, if desired.
• Make your own pumpkin pie crust: Try this signature pumpkin pie recipe with our Homemade Vanilla Pie Crust or with your own Homemade Pumpkin Puree.
• Does pumpkin pie need to be refrigerated? Yes, pumpkin pie should be refrigerated if you are not enjoying it right after it's been baked. Cover it loosely with plastic wrap to keep from drying out. Can you freeze pumpkin pie? Yes, you can freeze pumpkin pie. To save any leftovers, wrap the pie with plastic wrap and then with foil. Place on a flat surface in your freezer for up to 1 month, then thaw in the refrigerator when you're ready to serve.