Double Layer Pumpkin Pie
Need to shake up your classic pumpkin pie recipe?! Try this Double Layer Pumpkin Pie--it will be your new go-to holiday dessert! This delicious dessert combines one light, creamy "cheesecake" layer and one layer of decadent, perfectly spiced pumpkin. The best part?! It's a no-bake pie so it won't crowd your holiday oven!
Equipment
- Hand Mixer can also use a stand mixer
Ingredients
- 8 oz. full-fat cream cheese, softened See Note 1
- 8 oz. whipped topping such as Cool Whip you'll use half for the first layer and the rest for topping
- 3 tbsp powdered sugar
- 2 tsp vanilla extract
- 1 15 oz. can pure pumpkin puree make sure it's pure pumpkin and not canned pumpkin pie mix! :)
- 1 5.1 oz. box instant vanilla pudding you can also use (2) 3.4 oz. smaller boxes
- 1 cup cold milk
- 2 tsp ground cinnamon See Note 2
- 1/2 tsp ginger
- 1/4 tsp EACH nutmeg and cloves
- pinch of sea salt
- 1 9 oz. or 10" pre made graham cracker pie crust See Note 3
Instructions
- Make the cream cheese layer: In a large bowl, combine cream cheese, powdered sugar and vanilla extract. With an electric mixer, mix ingredients together until well combined (about one minute). You can use either a hand mixer or a stand mixer fitted with the wire whisk or paddle attachment. Gently fold in HALF of the whipped topping. Spread cream cheese mixture evenly into the graham cracker crust as the bottom layer.
- Make the pumpkin layer: In another large bowl, combine dry pudding mix and milk. Beat with an electric mixer (hand or stand mixer) for one minute until there are no lumps (mixture will be THICK, not like regular pudding).
- Add: To the bowl with the pudding mixture, add pumpkin puree, and spices (cinnamon, ginger, nutmeg, cloves and salt). Stir well to combine. Carefully spread pumpkin mixture over the cream cheese layer making sure the pumpkin completely covers the cream cheese layer!
- Refrigerate: Chil the pie for at least 3-4 hours before cutting. Serve with the remaining Cool Whip/whipped topping or this homemade cinnamon whipped cream!
Notes
Note 1: To soften cream cheese, you can either leave it out at room temperature for an hour or so OR place it in a microwave-safe container and microwave on 50% power for about a minute.
Note 2: In place of the cinnamon, ginger, nutmeg and cloves, you can also use 3 heaping teaspoons of good-quality pumpkin pie spice. I will be 100% honest, though, NOTHING beats using the individual spices--it tastes so much better :)
Note 3: If you can only find a 9 inch (6 oz.) graham cracker pie crust, no biggie. Your layers will just be a bit thicker! Note: If you use a smaller crust, you will have about 1/2 cup of the filling leftover.
Nutrition information is only an estimate. Info is based on the Very Well Fit Nutrition Calculator.
Nutrition
Calories: 332kcalCarbohydrates: 38.5gProtein: 5.1gFat: 18gSaturated Fat: 11gCholesterol: 55mgSodium: 525mgPotassium: 106mgFiber: 2gSugar: 31.7gCalcium: 119mgIron: 1mg
Tried this recipe?Let us know how it was!