Browned Butter pumpkin dessert lasagna — it’s a super long name, but it’s worth every letter…;0)
And this isn’t your typical pumpkin recipe.
It’s a little extra special…
It requires no baking, and at least one person is going to ask you for the recipe.
Want me to write sweet nothings to my pumpkin fan friends?
Dream with me…
This dessert starts with a browned butter graham cracker crust.
Then, on top of all that gorgeous rich graham cracker goodness you add a layer of homemade cinnamon whipped cream and cream cheese, a mousse-like layer of no-bake pumpkin cheesecake topping, extra whipped cream if you’d like, and toasted pecans — fall perfection!
Did you read that?
Paradise. Pumpkin paradise that is.
If you’ve never had browned butter and aren’t quite sure what I’m talking about, you’re really in for a treat!
Browned butter is simply unsalted butter that’s been cooked in a skillet over medium low heat until it literally browns.
It has a lovely toasted nut flavor that adds a special richness in flavor to all sorts of dishes — both savory and sweet.
It’s one of my favorite ingredients to use in fall baking!
The trick to making browned butter is this: don’t rush the process.
It only takes about 5 minutes.
And here’s another tip: It’s impossible to make browned butter in a dark non-stick pan because you won’t be able to see the color change.
Butter can go from browned to burnt very quickly.
If you’re making this for a group where there may be nut allergies and you can’t add nuts, the cinnamon whipped cream layer will make a lovely background for the sprinkled ground cinnamon topping.
No one will miss the pecans!
The recipe is easily scaled and feeds quite a few!
That makes this pumpkin dessert lasagna perfect for potlucks, club meetings, church picnics, or family reunions.
And what’s even better?
It can be made in advance. The crust doesn’t get soggy, so it’s perfect if, like me, you have a tendency to be very involved and volunteer for several roles for any event.
- 2 sticks unsalted butter
- 1 ¾ c graham cracker crumbs
- ½ c packed light brown sugar
- Cinnamon Whipped Cream:
- 3 cups heavy whipping cream
- ½ cup powdered sugar
- 1 ½ tsp ground cinnamon
- Whipped Cheesecake Layer
- 8 oz cream cheese, softened
- 1 ½ cups cinnamon whipped cream (from ingredients above)
- 1 tsp vanilla extract
- 2 tbsp granulated sugar
- Pumpkin Layer
- 8 oz cream cheese, softened
- 1 15 oz can pumpkin puree (not pumpkin pie filling)
- 1 14 oz can sweetened condensed milk
- 2 cups cinnamon whipped cream (from recipe above)
- 1 tsp ground cinnamon
- ½ tsp nutmeg
- 1 cup chopped pecans
- ¼ tsp salt
- Combine the graham cracker crumbs and sugar in a mixing bowl, set aside.
- Brown the butter by placing the unsalted sticks of butter into a stainless steel skillet and melting over medium low heat, stirring constantly. The butter is ready when you see golden brown flecks along the bottom of the pan.
- Remove from the heat immediately, reserve two tablespoons, and pour the rest into the mixing bowl with the graham cracker crumbs.
- Mix to combine and then press into the bottom of an 11x13” pan. Set in the refrigerator to cool quickly.
- In the bowl of a stand mixer, combine the powdered sugar, cinnamon, and heavy whipping cream and work your way up to high speed, starting from low, beating until soft peaks form.
- Add the vanilla, mix briefly, and transfer the cinnamon whipped cream to another bowl.
- Make the cheesecake layer by whipping 8 oz softened cream cheese with 2 tbsp sugar and 1 tsp vanilla extract.
- Once the cream cheese is fluffy, whip in 1 ½ cups of your cinnamon whipped cream.
- Layer evenly over the graham cracker crust and return to the refrigerator while you make the pumpkin layer.
- Make the pumpkin layer by whipping the cream cheese until smooth on medium speed.
- Add the pumpkin puree, condensed milk, cinnamon, and nutmeg, and whip until combined and fluffy. Stir in the 2 cups of cinnamon whipped cream.
- Spread over the cheesecake layer evenly.
- Spread the remaining whipped cream over the pumpkin layer and set in the refrigerator while you toast the pecans.
- Take the 2 tbsp reserved browned butter and pour over the chopped pecans, stirring to coat.
- Toast in your stainless steel skillet over medium low heat about 4-5 minutes until the nuts are lightly golden.
- Remove from the heat, sprinkle with salt, and allow to cool about 5-8 minutes.
- Top your pumpkin lasagna with additional ground cinnamon and the toasted pecans.
- Refrigerate until ready to serve.