Recipe Details

Double Layer Pumpkin Pie

This double layer pumpkin pie takes two dessert faves and layers them into one. Rich, creamy cheesecake or spiced pumpkin pie? You don't have to choose!

Makes:8 servings

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
½ teaspoon ground ginger
¼ teaspoon ground cloves
4 ounces cream cheese, softened
1 tablespoon milk
1 tablespoon white sugar
1½ cups frozen whipped topping, thawed
1 (9 inch) prepared graham cracker crust

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Directions

Prep:15 mCook:Ready:4 h 15 m

Gather all ingredients.
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, at least 4 hours.