Double-Layer Pumpkin Pie

This easy no-bake pumpkin pie features a creamy cheesecake-style bottom layer and a warmly spiced pumpkin pudding topping, all nestled inside a graham cracker crust.

Prep Time: 20 minutes
Chilling Time: 4 hours
Ready In: 4 hours 20 minutes
Makes: One 9-inch pie

Ingredients

Cream Cheese Layer

• 4 ounces cream cheese, softened
• 1 tablespoon milk
• 1 tablespoon granulated sugar
• 1½ cups frozen whipped topping, thawed
• 1 prepared 9-inch graham cracker crust

Pumpkin Layer

• 1 cup cold milk
• 2 packages instant vanilla pudding mix, 3.5 ounces each
• 1 can solid-pack pumpkin purée, 15 ounces
• 1 teaspoon ground cinnamon
• ½ teaspoon ground ginger
• ¼ teaspoon ground cloves

Directions

1. Place the softened cream cheese, 1 tablespoon of milk, and sugar in a large mixing bowl.
2. Whisk or beat until the mixture is smooth and creamy.
3. Gently fold in the thawed whipped topping until evenly combined.
4. Spread the cream cheese mixture evenly over the bottom of the prepared graham cracker crust.
5. In a separate large bowl, combine 1 cup of cold milk with the instant vanilla pudding mix.
6. Add the pumpkin purée, cinnamon, ginger, and cloves.
7. Whisk thoroughly until the mixture is smooth and begins to thicken.
8. Carefully spread the pumpkin mixture over the cream cheese layer.
9. Cover and refrigerate the pie for at least 4 hours, or until completely set.
10. Slice and serve chilled. Garnish each serving with additional whipped topping and a light dusting of cinnamon, if desired.

Kitchen Tip

Use pumpkin purée, not pumpkin pie filling. Pumpkin pie filling already contains added sugar and spices and may make the finished dessert overly sweet.

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