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



  • 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 9x13 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.