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
- 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
- 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.
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