Getting tired of the same old dessert each year for Thanksgiving?
How about serving up a Pumpkin Lasagna instead!
Layers of pumpkin custard, graham crackers and sauteed pumpkin!
Vegan whipped cream options are aplenty nowadays so that is no problemo!
Check out my homemade recipe for vegan whipped cream here
This Pumpkin Lasagna is Vegan, can be made Gluten Free, it’s Lower Sugar and the best part is~ it’s No Bake!
This entire casserole dessert comes together in just about an hour, but I’ll suggest letting it rest in the refrigerator overnight before serving!
Like all lasagna, the flavors need time to meld and set for best taste and this one is no exception!
Notes for Success:
As I mentioned in the video I made this dessert with monk fruit sugar in each recipe but you can use whatever sugar you like best in the same quantity as listed below
Butternut squash has an identical taste to pumpkin but it is much easier to handle so I will always opt for butternut when making recipes such as pumpkin compote
The brandy is optional if you are non alcohol then just use apple juice or nothing at all
Country Crock vegan whipping cream is the only brand I can get near me nowadays
But whatever brand or recipe you use you will need 3 cups total whipped volume
- 1 Box Vegan Graham Crackers
- 1 Recipe Whipped Cream for 3 cups total whipped volume
For the Sauteed Pumpkin
- 1 Medium Butternut Squash
- Vegan Butter 4 Tablespoons (56g)
- Monk Fruit Sugar Substitute ¼ cup (50g) *see notes
- Pumpkin Pie Spices 1 teaspoon
For the Pumpkin Custard
- Plant Milk 2¼ cups (533ml)
- Monk Fruit Sugar Substitute 1 cup (200g) *see notes
- Cornstarch 3 Tablespoons (24g)
- Canned Pumpkin 1 cup (245g)
- Pumpkin Pie Spices 2 teaspoons
- Vanilla Extract 2 teaspoons (10ml)
- Peel and remove the seeds from your squash and then cut into small pea sized cubes
- Heat a large saute pan over medium to high heat with the vegan butter
- Once the butter is melted, add the diced squash and the sugar (or sugar sub) with the spices and cook stirring occasionally until it is starting to brown then reduce the heat to medium-low and continue to cook until tender
- Add the optional brandy to deglaze the pan or remove from the heat and transfer to a dish to cool while you prepare the custard
- In a medium sauce pot combine the sugar (or sugar substitute) with the spices and cornstarch, whisk to coat the sugar well then add the plant milk and pumpkin and whisk smooth
- Over high heat whisking constantly bring the custard mixture to a boil
- once it bubbles for 10 seconds remove from the heat and add the vanilla extract
- Reserve while you prepare the vegan whipped cream of your choice
- Now once the custard is warm (about 100F) not piping hot & the pumpkin has also cooled, begin assembling the pumpkin lasagna
- First spread about ¾ cup of the vegan whipped cream in the bottom of the casserole dish (NO PARCHMENT PAPER!)
- Next layer with graham crackers and half of the custard then sprinkle about 1 cup of the sauteed pumpkin over the custard
- Another layer of graham crackers, and whipped cream then another layer of graham crackers
- Last goes the remaining custard and be sure it is cool before adding the last amount of whipped cream
- Sprinkle the top with the remaining pumpkin & some crushed up graham crackers
Pumpkin lasagna must be kept refrigerated and will stay fresh for up to 5 days