Double Layer Pumpkin Pie

Why make this double layer pumpkin pie for Thanksgiving? Double the layers means double the deliciousness!

Double Layer Pumpkin Pie Ingredients

These are the ingredients you'll need to make this double layer pumpkin pie:

· Milk: You’ll need one cup of milk for the pumpkin layer, plus one tablespoon for the cheesecake layer.· Pumpkin puree: Use store-bought pumpkin puree or make your own at home.· Pudding mix: Instant vanilla pudding mix adds indulgent flavor and helps hold the pumpkin layer together.· Spices: The top half of this double layer pumpkin pie is spiced with cinnamon, ginger, and cloves.· Cream cheese: This bottom cheesecake layer starts with softened cream cheese.· Sugar: A tablespoon of white sugar sweetens the cheesecake layer.· Whipped topping: Frozen whipped topping, such as Cool Whip, adds pleasant “fluff” to the base layer.· Pie crust: Use a store-bought graham cracker crust or make your own with our top-rated recipe.

How to Make Double Layer Pumpkin Pie

You'll find the full, step-by-step recipe below ? but here's a brief overview of what you can expect when you make this double layer pumpkin pie:

1. Make the top layer: Whisk the cold milk, pumpkin puree, pudding mix, cinnamon, ginger, and cloves until well-combined. Let it sit until the mixture is thickened.2. Make the bottom layer: In a separate bowl, beat the cream cheese, sugar, and whipped topping.3. Assemble the pie: Spread the cream cheese mixture in an even layer in the graham cracker crust. Spread the pumpkin mixture on top. Refrigerate until set.

Cookdap Community Tips and Praise

“Delicious,” raves Zuzana Halbgewachs. “I was really happy with this recipe. If you like pumpkin pie and cheesecake you are going to love this pie. Very refreshing and has just the right amount of spices.”

“This was excellent,” according to mmtammymm. “Light and fluffy. It was hard to let it sit overnight in order to eat it. Just make sure you let the center cook long enough or it gets a little liquidy. Great mousse-like cheesecake!”

“Wonderful taste,” says CMACINTYRE. “A nice change from the standard pumpkin pie for Thanksgiving. Save a little of the whipped topping to spread on top and then sprinkle with sliced almonds.”