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Double Layer Pumpkin Pie

Double Layer Pumpkin Pie

Cost $10.5, save $15

Source: Recommended by CookPal

  • 400 Min
  • 8 Servings
  • $10.5

INGREDIENTS

  • Pumpkin Layer

    • 🥛 1 cup cold milk
    • 🎃 1 (15 ounce) can solid pack pumpkin puree
    • 2 (3.5 ounce) packages instant vanilla pudding mix
    • 🧂 1 teaspoon ground cinnamon
    • 🧂 ½ teaspoon ground ginger
    • 🧂 ¼ teaspoon ground cloves

  • Cheesecake Layer

    • 4 ounces cream cheese, softened
    • 🥛 1 tablespoon milk
    • 🧂 1 tablespoon white sugar
    • 1 ½ cups frozen whipped topping, thawed

  • Crust

    • 1 (9-inch) prepared graham cracker crust

STEPS

1

Gather all ingredients.

2

Pour milk for pumpkin layer into a large bowl. Add pumpkin puree, pudding mix, cinnamon, ginger, and cloves and whisk until thoroughly mixed. Let sit until thickened, about 5 minutes.

3

Meanwhile, beat cream cheese, milk, and sugar for the cheesecake layer in a large bowl with an electric mixer until smooth. Gently stir in whipped topping.

4

Spoon the cheesecake layer into the graham cracker crust and spread into an even layer.

5

Spread the thickened pumpkin mixture over the cheesecake layer. Cover and refrigerate until set, at least 4 hours.

NUTRIENTS

Per 1 serving

🔥

356

Calories

  • 4
    Protein
  • 51
    Carbs
  • 16
    Fats

💡 For an extra decorative touch, top with whipped cream or a light dusting of cinnamon before serving.This pie is best made the day before serving to allow ample time for the layers to set.To lighten the calorie load, you can use sugar-free pudding mix and reduced-fat cream cheese.