How to Make Double Layer Pumpkin Pie - A Step-by-Step Guide

Thanksgiving is just around the corner, and that means it's time to start planning the perfect dessert to complement your holiday feast. If you're looking for a show-stopping pie that's a little bit out of the ordinary, then look no further than this Double Layer Pumpkin Pie recipe. This delicious dessert features a creamy pumpkin filling on the bottom and a luscious, smooth layer of cream cheese on top, all nestled in a flaky, buttery crust. It's a delightful twist on the classic pumpkin pie...

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Ingredients

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

Information

  • Prep Time: 15 mins
  • Additional Time: 4 hrs
  • Total Time: 4 hrs 15 mins
  • Servings: 8
  • Yield: 1 9-inch pie

  • Gather all ingredients.
  • 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.
  • 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.
  • Spread thickened pumpkin mixture over top. Cover and refrigerate until set, about 4 hours.
  • Nutrition

    356 cal.

    • Total Fat: 16g
    • Saturated Fat: 8g
    • Cholesterol: 18mg
    • Sodium: 690mg
    • Total Carbohydrate: 51g
    • Dietary Fiber: 2g
    • Total Sugars: 37g
    • Protein: 4g
    • Vitamin C: 3mg
    • Calcium: 76mg
    • Iron: 2mg
    • Potassium: 207mg