Double Layer Pumpkin Pie

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.

• Preparation Time: 15 mins
• Total Time: 15 mins
• Calories: 356 Calories

Ingredients

• 1 tablespoon milk
• ½ teaspoon ground ginger
• 1 tablespoon white sugar
• 1 teaspoon ground cinnamon
• ¼ teaspoon ground cloves
• 2 (3.5 ounce) packages instant vanilla pudding mix
• 1 (9 inch) prepared graham cracker crust
• 1 cup cold milk
• 4 ounces cream cheese, softened
• 1 ½ cups frozen whipped topping, thawed
• 1 (15 ounce) can solid pack pumpkin puree

Recipe Instructions

Step 1

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.

Step 2

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.

Step 3

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