Double-Layer Pumpkin Pie
This no-bake pumpkin pie includes a delicious cream cheese layer. It's a terrific make-ahead dessert because it needs to refrigerate a few hours.
—Donna Freund, Dubuque, Iowa
Ingredients
- 4 ounces cream cheese, softened
- 1 tablespoon sugar
- 1 tablespoon milk
- 1 carton (8 ounces) frozen whipped topping, thawed, divided
- 1 graham cracker crust (9 inches)
- 1 cup cold milk
- 2 packages (3.4 ounces each) instant vanilla pudding mix
- 1 can (15 ounces) solid-pack pumpkin
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
Reviews
I've been making this recipe for years but I didn't get it thru this site. Nonetheless, this a great recipe & that's saying a lot. Well because I don't like pumpkin but love this version.
Most requested at Thanksgiving!
had to use an electric beater to mix the pudding and pumkin together, it was really lumpy. i also replaced the frozen whipped topping with whipped cream. it was good and i will make again