Double Layer Pumpkin Pie

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

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.

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

Categories

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