Find a recipe by the avaliable engredients Your Cooking Assistant
Set the ingredients

Double Layer Pumpkin Pie

4

255 min

Double Layer Pumpkin Pie

Double Layer Pumpkin Pie Photo 1

Time

255 min

Serving

8 persons

Calories

356

Rating

4.00★ (362)

Cuisine

Author: Victoria Buriak
This double layer pumpkin pie combines cheesecake and pumpkin pie into one delicious dessert. On top of a ready-made graham cracker crust are two luscious layers — light and fluffy cream cheese and perfectly spiced, creamy pumpkin that's thickened with pudding mix. Add this easy, no-bake pie to your holiday menu, or serve it up anytime you're craving a decadent treat.

Ingredients

  • milk: 1 cup (cold)
  • solid pack pumpkin puree: 1 can (15 ounce pack)
  • instant vanilla pudding mix: 2 packages (3.5 ounce packages)
  • ground cinnamon: 1 tsp
  • ground ginger: 0.5 tsp
  • ground cloves: 0.25 tsp
  • cream cheese: 4 ounces (softened)
  • milk: 1 Tbsp
  • white sugar: 1 Tbsp
  • frozen whipped topping: 1.5 cups (thawed)
  • prepared graham cracker crust: 1 piece (9 inch)

Metric Conversion

Stages of cooking

Double Layer Pumpkin Pie Photo 21
Double Layer Pumpkin Pie Photo 32
Double Layer Pumpkin Pie Photo 43
  1. 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.
    Double Layer Pumpkin Pie Photo 2
  2. 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. Spoon into graham cracker crust and spread into an even layer.
    Double Layer Pumpkin Pie Photo 3
  3. Spread thickened pumpkin mixture over top. Cover and refrigerate until set, about 4 hours.
    Double Layer Pumpkin Pie Photo 4

How did you like this article?

You may also like