Double Layer Pumpkin Pie
I've combined the best no bake pumpkin pie with a creamy cheesecake layer to make a perfect Double Layer Pumpkin Pie creating the ultimate fall dessert.
Servings: 8 servings
Calories: 241kcal
Ingredients
- 1 8-inch graham cracker pie crust
- 4 ounces cream cheese room temperature (½ block)
- 1 cup plus 1 Tablespoon evaporated milk chilled, divided
- 1 Tablespoon granulated sugar
- 1 ½ cups whipped topping thawed (like Cool Whip)
- 6.8 ounces instant vanilla pudding and pie filling mix 2 (3.4 ounce) packages
- 15 ounces pumpkin puree 1 can, not pumpkin pie filling
- 2 teaspoons pumpkin pie spice
Instructions
- In medium sized mixing bowl, combine cream cheese, sugar, 1 Tablespoon evaporated milk and mix until smooth.4 ounces cream cheese, 1 Tablespoon granulated sugar
- Gently fold in 1 ½ cups whipped topping until just incorporated.1 ½ cups whipped topping
- Spread mixture on bottom of pie crust and cover the bottom layer.1 8-inch graham cracker pie crust
- In bowl of an electric mixer combine remaining 1 cup evaporated milk and both packages of vanilla pudding. Whisk for one minute.1 cup plus 1 Tablespoon evaporated milk, 6.8 ounces instant vanilla pudding and pie filling mix
- Stir in pumpkin puree and pumpkin pie spices until combined.15 ounces pumpkin puree, 2 teaspoons pumpkin pie spice
- Spread pumpkin mixture on top of cream cheese mixture in pie pan.
- Refrigerate 4 hours.
- Decorate with additional whipped cream.
Video
Nutrition
Serving: 1serving | Calories: 241kcal | Carbohydrates: 36g | Protein: 4g | Fat: 9g | Saturated Fat: 6g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Cholesterol: 24mg | Sodium: 245mg | Potassium: 246mg | Fiber: 2g | Sugar: 29g | Vitamin A: 8550IU | Vitamin C: 3mg | Calcium: 124mg | Iron: 1mg