Creamy Pumpkin Cheesecake Pie

Recipe Collection: Dessert

Creamy Pumpkin Cheesecake Pie is a perfect blend of smooth cream cheese and spiced pumpkin layers, all nestled in a convenient graham cracker crust. This vegetarian dessert is a fantastic choice for those seeking a gluten-free treat, though it does contain dairy.

With its luscious texture and warm spices, this pie is ideal for holiday gatherings or any occasion that calls for a sweet finish. Serve it chilled for a refreshing dessert that pairs beautifully with coffee or tea.

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Overview

This Double Layer Pumpkin Pie is a delightful combination of cheesecake and pumpkin pie, layered on a ready-made graham cracker crust. The pie features a light and fluffy cream cheese layer topped with a perfectly spiced, creamy pumpkin layer thickened with pudding mix. It's an easy, no-bake dessert perfect for holidays or any time you crave a decadent treat.

Diet Type

Vegetarian

Allergies

Dairy, Gluten

Cuisine

American

Serving Size: 8

Cooking Time: 255 minutes

Ingredients

• 1 Cup cold milk
• 15 Ounces (oz) solid pack pumpkin puree
• 2 Packages (3.5 oz each) instant vanilla pudding mix
• 1 Teaspoon (tsp) cinnamon, ground
• 0.5 Teaspoon (tsp) ginger, ground
• 0.25 Teaspoon (tsp) cloves, ground
• 4 Ounces (oz) cream cheese, softened
• 1 Tablespoon (tbsp) milk
• 1 Tablespoon (tbsp) white sugar
• 1.5 Cups frozen whipped topping, thawed
• 1 9-Inch prepared graham cracker crust

Steps

1. Prepare Ingredients: Gather all ingredients and ensure the whipped topping is thawed.
2. Make Pumpkin Layer: In a large bowl, pour 1 cup of cold milk. Add the pumpkin puree, instant vanilla pudding mix, cinnamon, ginger, and cloves. Whisk until thoroughly mixed and let sit until thickened, about 5 minutes.
3. Make Cheesecake Layer: In a separate large bowl, beat the softened cream cheese, 1 tablespoon of milk, and 1 tablespoon of white sugar with an electric mixer until smooth. Gently stir in the thawed whipped topping.
4. Assemble the Pie: Spoon the cream cheese mixture into the prepared graham cracker crust and spread it into an even layer.
5. Add Pumpkin Layer: Spread the thickened pumpkin mixture over the cream cheese layer.
6. Refrigerate: Cover the pie and refrigerate until set, at least 4 hours. For best results, chill overnight.

Enjoy your delicious Double Layer Pumpkin Pie!