Double Layer Pumpkin Cheesecake Pie

Name: Double Layer Pumpkin Cheesecake Pie
Total time: 255 min
Yield: 8 servings
Ingredients: 1 cup cold milk; 15 oz solid pack pumpkin puree; 2 (3.5 oz) packages instant vanilla pudding mix; 1 tsp ground cinnamon; 0.5 tsp ground ginger; 0.25 tsp ground cloves; 4 oz cream cheese, softened; 1 tbsp milk; 1 tbsp white sugar; 1.5 cups frozen whipped topping, thawed; 1 (9 in) prepared graham cracker crust

Indulge in two classic dessert flavors with this double layer treat. Creamy cheesecake meets spiced pumpkin pie for an unforgettable taste experience.

Recipe Info

Prep Time

255 min

Difficulty

Easy

Servings

8 servings

Nutrition

calories356kcal

carbohydrates51g

fat16g

protein4g

Dessert American

Ingredients

1 cup cold milk

15 oz solid pack pumpkin puree

2 (3.5 oz) packages instant vanilla pudding mix

1 tsp ground cinnamon

0.5 tsp ground ginger

0.25 tsp ground cloves

4 oz cream cheese, softened

1 tbsp milk

1 tbsp white sugar

1.5 cups frozen whipped topping, thawed

1 (9 in) prepared graham cracker crust

Directions

Prepare all ingredients.

In a large bowl, combine milk for pumpkin layer with pumpkin puree, pudding mix, cinnamon, ginger, and cloves. Whisk until fully mixed and let it sit to thicken (around 5 minutes).

Meanwhile, using an electric mixer, blend cream cheese, milk, and sugar for cheesecake layer in a large bowl until smooth. Gradually mix in whipped topping.

Pour the cheesecake mixture into the graham cracker crust and spread evenly.

Cover the cheesecake layer with the thickened pumpkin mixture.

Refrigerate the pie, allowing it to set for at least 4 hours.