Double Layer Pumpkin Pie is a delicious twist on the traditional pumpkin pie, featuring a creamy no-bake layer of sweetened cream cheese topped with a classic spiced pumpkin filling. This dessert is perfect for fall gatherings or any time you’re craving a rich, decadent take on pumpkin pie. The layers add both flavor and texture, making it a crowd-pleaser!
Ingredients:
For the crust:
- 1 pre-made graham cracker crust (or homemade if preferred)
For the cream cheese layer:
- 8 oz cream cheese, softened
- 1 tablespoon milk
- 1 tablespoon granulated sugar
- 1 cup whipped topping (like Cool Whip)
For the pumpkin layer:
- 1 can (15 oz) pumpkin puree
- 1 package (3.4 oz) instant vanilla pudding mix (dry mix)
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/8 teaspoon ground cloves
- 1 cup milk
- 1 cup whipped topping (like Cool Whip)
Instructions:
- Prepare the cream cheese layer:
- In a medium mixing bowl, beat the softened cream cheese, milk, and granulated sugar until smooth and creamy. Gently fold in 1 cup of whipped topping.
- Spread the cream cheese mixture evenly over the bottom of the graham cracker crust.
- Prepare the pumpkin layer:
- In a large bowl, whisk together the pumpkin puree, instant vanilla pudding mix, cinnamon, nutmeg, ginger, cloves, and 1 cup of milk until well combined and smooth. Let the mixture sit for 5 minutes to thicken.
- Fold in 1 cup of whipped topping to create a light, fluffy texture.
- Assemble the pie:
- Spread the pumpkin mixture evenly over the cream cheese layer in the pie crust.
- Chill the pie:
- Refrigerate the pie for at least 3-4 hours (or overnight) to allow the layers to set.
- Serve:
- Before serving, you can add a dollop of whipped cream on top and a sprinkle of cinnamon, if desired.
This Double Layer Pumpkin Pie is a creamy, flavorful dessert with the perfect balance of pumpkin spice and smooth cream cheese, offering an irresistible combination of textures and flavors!