This no-bake Easy Double Layer Pumpkin Pie Recipe is so easy to throw together and is the perfect holiday dessert!
Keyword: Best Pumpkin Dessert, Pumpkin Pie Recipe, Pumpkin Pie with Cream Cheese Layer, Thanksgiving dessert recipe
Author: Kendra Murdock
Small Mixing Bowl
8 inch pie tin
Large mixing bowls (2)
1 1/2cupsgraham cracker crumbsI pulsed the graham crackers in my blender
4ouncescream cheeseat room temperature
1+1cup+Tablespoonsevaporated milkchilled and divided
1 1/2cupscool whip (about 1/2 of an 8 ounce container)thawed
6.8ouncesinstant vanilla pudding mix
15 ouncespumpkin puree
2teaspoonspumpkin pie spice
Mix graham cracker crumbs, sugar, butter and ground cinnamon together in a bowl until fully incorporated.
Press mixture into an 8 or 9 inch pie pan. Bake at 375 degrees F for 6-7 minutes. Remove from oven and let cool for at least 30 minutes before adding pie filling (you can also cool in the fridge if needed).
Combine cream cheese, 1 Tablespoon evaporated milk, and sugar with a whisk until smooth and fully combined.
Gently fold in Cool Whip.
Spread cream layer on the bottom of the cooled pie crust.
Pour remaining 1 cup evaporated milk into bowl.
Add dry pudding mixes (do not prepare pudding as directed on box - just use the dry pudding mix). Beat with wire whisk for 1 minute (mixture will be thick).
Stir in pumpkin puree and pumpkin pie spice with wire whisk until fully incorporated. Spread the mixture over the cream cheese layer.
Refrigerate for 4 hours or until set. If desired, top with whipped cream.