Print: Double Layer Pumpkin Pie

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.

Prep

18 min

Cook

59 min

Servings

Difficulty

Medium

Ingredients

1 cup cold milk
1 , 15 ounce
2 , 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.
4 Spoon into graham cracker crust and spread into an even layer.
5 Spread thickened pumpkin mixture over top. Cover and refrigerate until set, at least 4 hours.

Nutrition per serving

Printed from PantryLink · https://pantrylink.app/recipes/double-layer-pumpkin-pie