Double Layer Pumpkin Pie

Double Layer Pumpkin Pie

Tags: desserts Cakes | Cookies
2
4

A rich, fluffy pie offering layers of delicious pumpkin, vanilla pudding, cream cheese and fall spices.

Ingredients

1 package
4 ounces
cream cheese, softened
1 tb(sp)
semi-skimmed milk
1 tb(sp)
sugar
1 + 1/2 cups
whipped cream
2 tb(sp)
melted butter
1 cup (cold)
semi-skimmed milk
2 packages
vanilla pudding
1 can
pumpkin puree
1 ts(p)
cinnamon, ground
1/2 ts(p)
ginger, ground
1/4 ts(p)
cloves, ground
Optional:
a little bit of
caramel syrup
handful (toasted)
walnuts
a little bit of
whipped cream

Preparation

  • Crush a box of Schar Honey Graham Crackers and mix with 2 tbsp of melted butter.  Press into a pie plate and bake for 10 minutes in a preheated 350 degree oven.
  • In a large bowl, whisk together cream cheese, 1 tablespoon of Half & Half, and sugar until smooth. Gently fold in the whipped topping, avoid over mixing! Spread into bottom of a prepared graham cracker crust.
  • Refrigerate while preparing the next layer.
  • In a large bowl whisk pudding mix and 1 c. half and half until thickened, fold in pumpkin, cinnamon, ginger, and cloves.
  • Gently spread over cream cheese layer.
  • Refrigerate 4 hours, or until set.
  • Drizzle lightly with caramel sauce, toasted walnuts and add a dollop of fresh whipped cream just prior to serving!

At a glance

Preparation time
45 min
Cooking time
10 min
Cooling/resting time
240 min
Difficulty
medium
Servings
4
Products in this recipe