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Double Layer Cream Cheese Pumpkin Pie
Prep Time
15
minutes
mins
cooling time
4
hours
hrs
Total Time
4
hours
hrs
15
minutes
mins
Course:
Dessert
Cuisine:
American
Servings:
8
servings
Ingredients
▢
8
ounces
Cream cheese
-
room temperature
▢
1
tablespoon
Sugar
▢
1
cup
Milk
-
plus 1 tablespoon, divided
▢
8
ounces
Frozen whipped topping
-
thawed and divided
▢
1
Graham cracker crust
▢
15
ounces
Pumpkin Puree
-
15 oz 1 can
▢
6.8
ounces
Vanilla instant pudding
-
2 boxes of 3.4 oz each packages
▢
1 ¾
teaspoon
Pumpkin pie seasoning
Instructions
Add cream cheese, sugar and 1 tablespoon of milk to a medium bowl and beat until combined.
Fold in half of the thawed whipped topping.
Spread cream cheese mixture into graham cracker crust.
In another medium bowl, combine pumpkin, pudding mixes, 1 cup milk and pumpkin pie spice; Beat until fully combined.
Spread pumpkin mixture on top of cream cheese mixture.
Refrigerate for 4 hours.
Top with remaining whipped topping.
Notes
Add Decorations:
Fall leaves
cookies
as toppers.
Short cut tip:
Feel free to use fall
sprinkles
or additional pumpkin pie spice on top.
Variation tip:
Pudding flavors can be changed up, try the cheesecake flavor or this seasonal
pumpkin pie pudding
for this Double Layer Pumpkin Pie.
Dietary consideration tip:
Low fat, low sugar varieties of cream cheese, pudding, milk etc to make it more calorie friendly.