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.
- cold milk : 1 cup
- (15 ounce) can solid pack pumpkin puree : 1 can
- (3.5 ounce) packages instant vanilla pudding mix : 2 packages
- ground cinnamon : 1 tsp
- ground ginger : 0.5 tsp
- ground cloves : 0.25 tsp
- cream cheese, softened : 4 ounces
- milk : 1 Tbsp
- white sugar : 1 Tbsp
- frozen whipped topping, thawed : 1.5 cups
- (9 inch) prepared graham cracker crust : 1 piece
Stages of cooking
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.
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.
Spread thickened pumpkin mixture over top. Cover and refrigerate until set, about 4 hours.