How to Make Pumpkin Pie Lasagna, aka ‘Piesagna’

When it comes to Thanksgiving, certain things need to be on the table… except when it comes to dessert. I’m not a huge fan of traditional pies (due to the lack of frosting), so this year I took a classic pumpkin pie and threw it together with something I am a fan of: Lasagna.

So for those of wanting to bring a twist to your traditional Thanksgiving feast, try out this Pumpkin Pie Lasagna made with actual pasta noodles. Enjoy!

Pumpkin Pie Lasagna

Pumpkin Pie Lasagna

Ingredients

  • 15 lasagna noodles
  • 4T sugar
  • 2t vanilla
  • 2 cans (60 oz.) LIBBY’S® Easy Pumpkin Pie Mix
  • 4 eggs
  • 1 1/3c evaporated milk
  • 15 oz. ricotta cheese
  • 1/2t vanilla
  • 1/4c sugar
  • 1 jar (12 oz.) caramel topping
  • 1/2c pecans, chopped
  •  Whipped cream

Directions

  • Grease 9×13 glass pan and preheat oven to 375 degrees F.
  • Boil water in a large pot. Once water is boiling, add in 2T sugar, 1t vanilla, and 7-8 lasagna noodles. Cook until al dente, drain, and set aside. Repeat with remaining noodles.
  • In a ginormous bowl, mix together pumpkin pie filling, eggs and evaporated milk.
  • In another bowl, combine ricotta, 1/4c sugar, and 1/2t vanilla.
  • Spread a small amount of pumpkin pie filling onto bottom of glass pan.
  • Lay 5 noodles across the pan so that they fully cover the bottom in a single layer. (If the 13-inch side of the pan is west to east, hold your noodle longways north to south, lay the noodles so that their edges meet and cut off any excess.)
  • Spread half of the sweetened ricotta on the noodles.
  • Drizzle 1/3 of the jar of caramel topping atop the ricotta and sprinkle ½ cup chopped pecans on top.
  • Pour and spread half of the pumpkin pie filling on top of the caramel and pecans.
  • Repeat layering: noodles, the rest of the ricotta, another 1/3 jar of caramel topping and ½ cup of pecans, the rest of the pumpkin pie filling, and top with final five noodles.
  • Cover with foil and bake for 35 to 55 minutes or until the filling begins to set.
  • Cool and chill completely in fridge.
  • Slice and serve with whipped cream, using remaining caramel sauce and pecans as a topping.

I tried to serve this right out of the oven. Disaster! While regular lasagna is served piping hot, pumpkin piesanga, like revenge, is a dish best served cold. This will give the pumpkin filling a chance to set and the flavors a chance to know one another more intimately.

The sweetness of the pumpkin, crunchiness of the pecans, and chewiness of the noodles offer a novel texture. Plus, it makes for a great comfort food dessert.



Becky McKay is known around the Internet blogosphere as "The Cereal Baker," most often responsible for not following any rules in the kitchen. She is currently on a mission to cover every food in the world with some level of chocolate.