Finally! A new post. Since going back to work from maternity leave almost a month ago, I have hardly had time to bake, never mind blog about it. And as I write this post at 6:00 am, I am enjoying a rare quiet moment with a cup of coffee. The baby slept through the night for the first time and is still sleeping. Yay! And my husband and son are still sleeping.
So it is November. Already! And I feel like I woke up on November 1st and Christmas was in my face.
Don’t get me wrong, I absolutely love Christmas. Maybe borderline obsessed with it. But I am not ready just yet. I mean, I have so much more apple and pumpkin baking to do! And we are hosting Thanksgiving so I need to focus on that first.
Pumpkin Pie Lasagna from Beyond Frosting has been on my fall baking list for quite a while. I had my friend Leslie and her husband and baby over for dinner and thought it would be the perfect time to make it. As I am trying to cut down on my dessert intake (so hard when you love to bake by the way…and Halloween was 3 days ago!), I didn’t want this all for just Matt and I.
This is all about layers of deliciousness. I made mine in a 9 inch springform pan. The original recipe is made in this and I loved how it looked! I wanted to recreate it. The recipe makes suggestions of how to make it in a regular dish if you decide to do that instead.
First you start with the layer of graham crackers. The recipe suggests making a double layer of this and it is a good idea to do. It helps to make a sturdy “crust.”
This “lasagna” is like an icebox cake, which is my new favorite thing to make. It’s no-bake, quick and easy. And you can easily change up flavors depending on the season or holiday. Beyond Frosting has an Apple Pie Lasagna that I am dying to try.
Remember at the beginning of this post when I said I had a quiet moment to myself so I started this post? That lasted about ten minutes. I am wrapping it up a day later at 5:00 pm. But I got it done!