NEED MORE INFO? Scan the QR code to go to the online recipe.
Recipe compliments of www.ITISAKEEPER.com
Double Layer Cream Cheese Pumpkin Pie
This double layer cream cheese pumpkin pie is a no-bake dessert with a graham cracker crust, creamy cheesecake-style base, and spiced pumpkin topping. Easy, festive, and perfect for fall gatherings.
Ingredients
- 8 ounces Cream cheese, 1 brick, room temperature
- 1 Tablespoon Sugar
- 1 cup Milk, plus 1 tablespoon, divided
- 8 ounces Frozen whipped topping, 1 tub thawed, divided
- 1 Graham cracker crust
- 15 ounces Pumpkin puree, 1 can
- 6.8 ounces Vanilla instant pudding, 2 boxes of 3.4 ounce 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.
Christina's Notes
- Layer Carefully: Chill between steps for clean slices.
- Use Full-Fat Dairy: Richer texture and better stability.
- Serve Cold: Best enjoyed straight from the fridge.