This double layer pumpkin pie is a no-bake classic from Keebler. It’s a combination of creamy cheesecake with the holiday taste of pumpkin.
The original recipe, found here from Keebler.com, calls for one pie crust. I’ve personally always made it into two pies to not only make it go further, but to make it be thinner so it’s easier to serve.
Important things to remember…
When you’re layering the pies, be sure to spread the cream cheese layer and then chill or freeze for at least 30 minutes to avoid the layers becoming mixed together. You want it to be pretty thick before you spread the pumpkin layer. It’s also helpful to chill the pie crust before you start just to make sure it doesn’t try to crumble on you when assembling.
As far as the spices for the pumpkin layer, you can substitute the 2 teaspoons of pumpkin pie spice for 1 teaspoon ground cinnamon, 1/2 teaspoon ground ginger, and 1/4 teaspoon ground cloves.
You can create your own 9-inch pie crust by combining 1 1/2 cups graham cracker crumbs (finely ground) with 1/3 white sugar and 6 tablespoons unsalted butter (melted.)
Ready for another Fall inspired dessert? Try The Best Banana Bread.
Double Layer Pumpkin Pie
Ingredients
- 1 Keebler Ready Crust Graham Pie Crust
- 4 oz cream cheese, softened
- 1 tbsp milk (cheesecake layer)
- 1 ½ cups cold milk (pumpkin layer)
- 1 tbsp white sugar
- ¾ cup non-dairy whipped topping, thawed (from the freezer section, such as Cool-Whip)
- 2 packages vanilla flavor instant pudding and pie filling (4 serving size)
- 2 tsp pumpkin pie spice
- 1 15oz can pureed pumpkin
Instructions
- In a medium bowl whisk cream cheese, 1 tablespoon milk, and sugar. Gently stir in whipped topping. Carefully spread into crust. Chill before adding next layer.
- In a large bowl beat 3/4 cup of milk, pudding mix, and spice with wire whisk for 1 minute. Whisk in pumpkin. Carefully spread over cream cheese layer.
- Refrigerate at least 4 hours or until set.
- Garnish as desired and store in the refrigerator.
