Double Decker Pumpkin Pie
Prepare for Thanksgiving this season with this recipe to make pumpkin pie with a unique no-bake twist!
Thanksgiving is a great time to gather with family and friends and be thankful for good food. It shouldn't have to be stressful. With this Double Decker Pumpkin Pie, your Thanksgiving cooking will be a breeze. This no bake dessert is convenient because it won't take up precious space in the oven. It also means less work for you. This isn't your normal pumpkin pie recipe. There are two delicious, creamy layers in a graham cracker crust. The bottom layer is a sweetened cream cheese and Cool Whip mixture. On top of this is a unique vanilla pudding and pumpkin layer with a hint of fall spice. While your guests go crazy for this pie, its easy preparation will keep you from going crazy on the big day.
Ingredients
- 4 ounces cream cheese, softened
- 1 tablespoon milk or half-and-half
- 1 tablespoon sugar
- 1 1/2 cup thawed Cool Whip whipped topping
- 1 ready-made graham cracker crust
- 1 cup cold milk or half-and-half
- 2 packages (4-serving size) vanilla flavor instant pudding and pie filling
- 1 (16-ounce) can pumpkin
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
Instructions
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Mix cream cheese, 1 tablespoon milk and sugar in large bowl with wire whisk until smooth.
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Gently stir in whipped topping. Spread on bottom of crust.
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Pour 1 cup milk into bowl. Add pudding mix. Beat with wire whisk until well blended, 1 to 2 minutes (mixture will be thick).
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Stir in pumpkin and spices using wire whisk; mix well.
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Pour into pie crust over cream cheese layer.
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Refrigerate for at least 3 hours.
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Garnish with additional whipped topping and nuts if desired.
