There is something mighty comforting about a simple dessert that comes together with pantry staples and bakes up into a bubbling, spoonable treat fit for a holiday table. This 5-ingredient oven baked dessert lasagna leans on uncooked lasagna noodles to create tender layers between sweet pumpkin filling, giving you a homespun Thanksgiving dessert with hardly any fuss. It has that old-fashioned casserole spirit so many of us in the Midwest grew up with, where a humble baking dish and a few everyday ingredients could still turn into something folks talked about long after supper.
Serve this warm with a dollop of whipped topping or a scoop of vanilla ice cream if you have it on hand. It also pairs nicely with hot coffee after the meal, and if your Thanksgiving table is already full of pies, this makes a fine change of pace beside roasted pecans, spiced apples, or even a simple bowl of cranberries for a tart little contrast.
5-Ingredient Oven Baked Dessert Lasagna
Servings: 8
Ingredients
9 dry uncooked lasagna noodles
1 can pumpkin pie filling, about 30 ounces
1 can evaporated milk, 12 ounces
1 box instant vanilla pudding mix, 3.4 ounces
1 container whipped topping, 8 ounces, thawed and divided
Directions
1. Preheat your oven to 350 degrees Fahrenheit and lightly grease a 9x13-inch oven-safe glass casserole dish.
2. In a large bowl, stir together the pumpkin pie filling, evaporated milk, dry vanilla pudding mix, and about half of the whipped topping until smooth and well blended.
3. Spread a thin layer of the pumpkin mixture in the bottom of the casserole dish. Arrange 3 dry lasagna noodles over the filling, breaking a noodle if needed to fit the corners.
4. Spoon one-third of the remaining pumpkin mixture over the noodles and spread it gently to cover. Repeat the layers two more times, ending with pumpkin mixture on top.
5. Cover the dish tightly with foil and bake for 45 minutes. Remove the foil and continue baking for 10 to 15 minutes more, until the noodles are tender and the center is set.
6. Let the dessert rest for 20 to 30 minutes so the layers can settle. Spread the remaining whipped topping over the top, slice, and serve warm or chilled.
Variations & Tips
Extra spice touch: If your pumpkin pie filling is mildly seasoned, add a pinch of cinnamon or pumpkin pie spice to deepen that holiday flavor. It gives the whole dish a fuller, cozier taste without changing the easy nature of the recipe.
Softer noodle tip: Be sure every bit of noodle is covered with filling before baking. Any dry corners left peeking out can stay firm, so take a moment to spread the mixture all the way to the edges.
Make-ahead tip: You can bake this earlier in the day, cool it, and refrigerate it until serving time. It slices more neatly once chilled, and some folks even prefer the texture cold, almost like a pumpkin cream cake.
Sweet topping variation: For a prettier holiday finish, dust the whipped topping lightly with cinnamon just before serving. It adds a little color and makes the pan look dressed up for company.