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
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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.
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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.
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Spread thickened pumpkin mixture over top. Cover and refrigerate until set, about 4 hours.
