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Low Carb Pumpkin Lasagna Dessert - Creamy, Cozy, and Surprisingly Light

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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • For the Almond Flour Crepes (the “noodle” layers): 1 cup fine almond flour
  • 3 large eggs
  • 1/2 cup unsweetened almond milk (or other low-carb milk)
  • 1 tablespoon melted butter or coconut oil
  • 1 teaspoon vanilla extract
  • Pinch of salt
  • For the Pumpkin Layer: 1 cup pumpkin puree (100% pumpkin, not pie filling)
  • 4 ounces cream cheese, softened
  • 1/3 cup powdered erythritol or allulose (adjust to taste)
  • 1 teaspoon pumpkin pie spice
  • 1/2 teaspoon cinnamon (optional for extra warmth)
  • 1 teaspoon vanilla extract
  • Pinch of salt
  • For the Cheesecake Cream: 8 ounces cream cheese, softened
  • 1 cup heavy whipping cream
  • 1/3 to 1/2 cup powdered erythritol or allulose (to taste)
  • 1 teaspoon vanilla extract
  • Pinch of salt
  • For Assembly and Topping: 2 tablespoons finely chopped toasted pecans or walnuts (optional)
  • 1 teaspoon cinnamon for dusting
  • Shaved dark chocolate (85% cocoa or sugar-free), optional

Method
 

  1. Make the crepe batter: In a bowl, whisk eggs, almond milk, melted butter, vanilla, and salt. Sift in almond flour and whisk until smooth and pourable. Rest 5–10 minutes to thicken slightly.
  2. Cook the crepes: Heat a small nonstick skillet over medium-low and lightly grease. Pour in 2–3 tablespoons of batter and swirl to coat thinly. Cook 60–90 seconds until set and lightly golden, then flip for 10–15 seconds. Transfer to a plate. Repeat until you have 8–10 thin crepes. Let cool.
  3. Mix the pumpkin layer: Beat cream cheese until smooth. Add pumpkin, sweetener, spices, vanilla, and salt. Blend until creamy. Taste and adjust sweetness or spice.
  4. Make the cheesecake cream: Beat softened cream cheese until fluffy. In a separate bowl, whip heavy cream with sweetener, vanilla, and salt to soft peaks. Fold whipped cream into the cream cheese until silky and light.
  5. Prep the pan: Line an 8x8-inch dish or similar with parchment, leaving overhang for easy lifting. Trim crepes to fit if needed.
  6. Layer 1: Place a crepe at the bottom. Spread a thin layer of cheesecake cream (about 1/4 inch). Dust a pinch of cinnamon if you like.
  7. Layer 2: Add another crepe. Spread a layer of the pumpkin mixture, about the same thickness.
  8. Repeat: Continue alternating layers—cheesecake cream, then pumpkin—separated by crepes. Aim for 4–5 crepes in total, finishing with cheesecake cream on top.
  9. Top it off: Dust with cinnamon. Sprinkle chopped toasted nuts and optional chocolate shavings for texture.
  10. Chill: Cover and refrigerate at least 4 hours, preferably overnight, to set for neat slices.
  11. Serve: Lift out using the parchment, slice with a sharp knife, and wipe the blade between cuts for clean layers.