Double Layer Pumpkin Pie
A layer of cheesecake and pumpkin on a graham cracker crust. For thicker layers, use one pie crust.
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.