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!

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

Ingredients

• 1 tablespoon milk
• 1 tablespoon white sugar
• 1 teaspoon ground cinnamon
• 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 (15 ounce) can solid pack pumpkin puree
• 0.5 teaspoon ground ginger
• 0.25 teaspoon ground cloves
• 1.5 cups frozen whipped topping, thawed

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

Gather all ingredients.

Step 3

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.

Step 4

Spoon into graham cracker crust and spread into an even layer.

Step 5

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