Name: Double Layer Cream Cheese Pumpkin Pie
Prep time: 15 min
Total time: 15 min
Yield: 8 Servings
Cuisine: American

From the Cook

1/7

Warning0 allergens identified

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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.

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My Notes

Whether it's a recipe tweak or an inspiration burst — jot it down here.

Soften Cream Cheese Perfectly 🧈
Let cream cheese sit at room temperature for 30 minutes before mixing to ensure a smooth, lump-free filling layer that blends seamlessly with other ingredients.
Bloom Pudding Mix Properly 🥄
Whisk the instant pudding mix with cold milk for exactly 2 minutes until it thickens slightly before folding in whipped topping—this prevents a grainy texture and ensures the filling sets perfectly.
Toast Graham Cracker Crust 🔆
Prebake the crust at 350°F for 8-10 minutes to create a crispy, flavorful base that won't absorb excess moisture and become soggy from the filling layers.
Layer Assembly Strategy 📚
Spread the cream cheese layer first and refrigerate for 20 minutes until set before adding the pumpkin pudding layer—this prevents the layers from mixing and creates a stunning visual presentation.
Spice Infusion Technique 🎃
Bloom the pumpkin pie spice in the pumpkin puree for 5 minutes before adding other ingredients to deepen and intensify the warm spice flavors throughout the filling.