Double Layer Pumpkin Pie
This recipe combines the best parts of cheesecake and pumpkin pie. This is an easy, no-bake dessert that everyone will love!
Servings 6 slices
Calories 427kcal
Ingredients
Crust
- 1 3/4 cups graham cracker crumbs
- 6 tablespoons melted butter salted
- 1 tablespoon brown sugar
Cheesecake Layer
- 8 ounces one package cream cheese, room temperature
- ¼ cup whole milk
- ¾ cup confectioner’s sugar
Pumpkin Pie Layer
- 2 boxes vanilla instant pudding mix
- 2 cups whole milk
- 1 15 ounce can pumpkin puree
- 2 teaspoons pumpkin pie spice
Optional Toppings
- Whipped, pecans, caramel sauce
Instructions
- Mix the graham cracker crumbs and melted butter together in a small bowl.
- Using your hands, press the graham cracker mixture into the bottom of a pie pan.
- Place the pie pan in the fridge or freezer while you prepare the rest of the pie.
- Mix the cream cheese, ¼ milk, and confectioner’s sugar in a medium bowl on high with a hand mixer. Mix for about three minutes until the ingredients are completely combined and smooth.Note: The cream cheese is probably too cold if your mixture is lumpy. It needs to come to room temperature before mixing. You can put it in the microwave for 15-30 seconds to smooth it out.
- Remove the pie pan from the fridge or freezer and spread the cream cheese mixture into an even layer over the crust. Return it to the fridge or freezer while you prepare the next layer.
- In a medium-large bowl, whisk together the pudding mix and 2 cups of whole milk. Whisk until the pudding thickens (about two minutes).
- Add the pumpkin puree and the pumpkin pie spice to the thickened pudding. Whisk the ingredients together until combined.
- Remove the pie pan from the fridge or freezer and use a spatula to gently add the pudding mixture on top of the cream cheese mixture in an even layer.
- Refrigerate the pie for about 4 hours or overnight before serving so the layers can set.
- Top with your desired toppings before serving.