Name: Double Layer Cream Cheese Pumpkin Pie
Prep time: 15 min
Total time: 15 min
Yield: 8 Servings
Cuisine: American
Ingredients: 8 ounces cream cheese; 1 tbsp sugar; 1 cup milk; 8 ounces whipped topping; 1 graham cracker crust; 15 ounces pumpkin puree; 6.8 ounces vanilla instant pudding; 1.75 teaspoons pumpkin pie spice

Double Layer Cream Cheese Pumpkin Pie cover

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Double Layer Cream Cheese Pumpkin Pie

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Ingredients

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Double Layer Cream Cheese Pumpkin Pie

Instructions

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Instructions

Add cream cheese, sugar and 1 Tablespoon of milk to a medium bowl and beat until combined.

Fold in half of the thawed whipped topping.

Spread cream cheese mixture into graham cracker crust.

In another medium bowl, combine pumpkin, pudding mixes, 1 cup milk and pumpkin pie spice; Beat until fully combined.

Spread pumpkin mixture on top of cream cheese mixture.

Refrigerate for 4 hours.

Top with remaining whipped topping.

Video Tutorial

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Tips & Tricks (5)

Soften Cream Cheese Properly 🧈
Let cream cheese sit at room temperature for 30 minutes before mixing to ensure a smooth, lump-free bottom layer that sets evenly without air pockets.
Crust Moisture Prevention 🥣
Brush a thin layer of melted butter on the graham cracker crust and let it set for 5 minutes before adding the cream cheese layer to create a moisture barrier that keeps it crispy.
Pudding Mix Timing ⏱️
Add the instant pudding mix to cold milk and whisk vigorously for exactly 2 minutes, then let it rest for 5 minutes before topping the pie to achieve the perfect thick-set texture for the upper layer.
Chill in Stages ❄️
Refrigerate the cream cheese layer for 45 minutes before adding the pudding layer, allowing it to set firmly so the layers don't merge together during final chilling.
Spice Integration Secret 🎃
Bloom your pumpkin pie spice in the pumpkin puree for 2 minutes before folding into the cream cheese mixture to intensify and distribute the warm spice flavors throughout the bottom layer.