Double Layer Pumpkin Pie Recipe: A Delicious Dessert Mashup

Name: Double Layer Pumpkin Pie Recipe: A Delicious Dessert Mashup
Total time: 4 hrs 15 mins
Ingredients: 1 cup cold milk; 1 (15 ounce) can solid pack pumpkin puree; 2 (3.5 ounce) packages instant vanilla pudding mix; 1 teaspoon ground cinnamon; 0.5 teaspoon ground ginger; 0.25 teaspoon ground cloves; 4 ounces cream cheese, softened; 1 tablespoon milk; 1 tablespoon white sugar; 1.5 cups frozen whipped topping, thawed; 1 (9 inch) prepared graham cracker crust

Our double layer pumpkin pie recipe effortlessly blends cheesecake and pumpkin pie, all on a convenient graham cracker crust. The result? A decadent, no-bake dessert featuring a light cream cheese layer and a perfectly spiced pumpkin filling, enhanced with pudding mix. Add this easy pie to your holiday dessert table or enjoy it anytime you desire a truly special treat.

Total time4 hrs 15 mins
Prep time15 mins
Yield1 (9-inch) pie, 8

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Servings

Instructions

Start by gathering all of your ingredients.
In a large bowl, pour the milk for the pumpkin layer. Add pumpkin puree, pudding mix, cinnamon, ginger, and cloves. Whisk thoroughly until well combined. Allow the mixture to sit and thicken for approximately 5 minutes.
In a separate large bowl, use an electric mixer to beat cream cheese, milk, and sugar for the cheesecake layer until smooth. Gently fold in the whipped topping.
Spoon the cheesecake mixture into the prepared graham cracker crust and spread evenly.
Carefully spread the thickened pumpkin mixture over the cheesecake layer. Cover the pie and refrigerate for at least 4 hours, or until fully set.

Nutrition

Calories: 356 kcal
Fat Content: 16 g
Fiber Content: 2 g
Sugar Content: 37 g
Sodium Content: 690 mg
Protein Content: 4 g
Cholesterol Content: 18 mg
Carbohydrate Content: 51 g
Saturated Fat Content: 8 g
Unsaturated Fat Content: 0 g