This double layer pumpkin pie combines cheesecake and pumpkin pie on top of a ready-made graham cracker crust to create one delicious dessert with two luscious layers — light and fluffy cream cheese and perfectly spiced, creamy pumpkin that's thickened with a pudding mix. Add this easy, no-bake pie to your holiday menu, or serve anytime you're craving a decadent treat.
Ingredients
- 1 cup cold milk
- 1 can solid pack pumpkin puree , 15 ounce
- 2 packages instant vanilla pudding mix , 3.5 ounce
- 1 teaspoon ground cinnamon
- 0.5 teaspoons ground ginger
- 0.25 teaspoons ground cloves
Instructions
-
1
Gather all ingredients.
-
2
Pour milk for pumpkin layer into large bowl. Add pumpkin puree, pudding mix, cinnamon, ginger, and cloves and whisk until thoroughly mixed. Let sit until thickened, about 5 minutes.
-
3
Meanwhile, beat cream cheese, milk, and sugar for cheesecake layer in a large bowl with an electric mixer until smooth. Gently stir in whipped topping.
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4
Spoon into graham cracker crust and spread into an even layer.
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5
Spread thickened pumpkin mixture over top. Cover and refrigerate until set, at least 4 hours.
Nutrition Facts
Per serving
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