No Bake Double Layer Pumpkin Pie
A delicious fall pie recipe with two amazing layers!
Foto: RecipeGirl
Ingredients
- 1½ cups graham cracker crumbs
- ½ cup (1 stick) unsalted butter, (softened greatly)
- ¼ cup granulated white sugar
- 4 ounces cream cheese, (at room temperature)
- 1 tablespoon cold whole milk
- 1 tablespoon granulated white sugar
- 8 ounces Cool Whip, (thawed)
- One 15-ounce can unsweetened pumpkin puree
- Two 3.4-ounce packages vanilla instant pudding
- 1 cup cold whole milk
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground cloves
Steps
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In a medium bowl, combine the graham cracker crumbs, butter and sugar. Press the crumb mixture on the bottom and up the sides of a 9-inch pie plate. Place the crust-lined pan in the refrigerator or freezer until the crust is very firm.
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In a large bowl, whisk together the cream cheese milk and sugar until smooth (you can also use an electric hand mixer for this). Gently stir in 1½ cups Cool Whip. Spread the cream cheese layer evenly on the bottom of the prepared crust.
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In a second bowl, whisk together the pumpkin, pudding mixes, milk and spices. Whisk until well blended (the mixture will be thick). Spread the pumpkin layer over the cream cheese layer.
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Refrigerate for 4 hours, or until well-set. Serve slices topped with more Cool Whip. Garnish with a sprinkle of cinnamon, if desired.
Nutrition Facts (per serving)
Macronutrients
*DV = Daily Value based on a 2,000 calorie diet
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