Two Layer Pumpkin Pie
Indulge in the perfect autumn dessert with this creamy Two Layer Pumpkin Pie, a no-bake treat that combines vibrant fall flavors with effortless preparation. The first layer is a velvety blend of cream cheese, powdered sugar, and whipped topping, creating a rich and tangy base. The second layer features a spiced pumpkin mixture infused with cinnamon, nutmeg, and ginger, offering a sweet and aromatic contrast. All of this sits atop a buttery graham cracker crust that adds just the right amount of crunch. With only 20 minutes of prep time and no baking required, this no-fail dessert is an ideal choice for Thanksgiving or any seasonal gathering. Serve chilled for a refreshing take on a classic favorite, and feel free to garnish with a dollop of whipped cream or a sprinkle of cinnamon for an extra festive touch.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1.5 cups graham cracker crumbs
- 3 tablespoons granulated sugar
- 6 tablespoons unsalted butter, melted
- 8 ounces cream cheese, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 2 cups whipped topping, thawed
- 1 cup canned pumpkin puree
- 0.5 cup milk
- 1 package (3.4 ounces) instant vanilla pudding mix
- 1 teaspoon ground cinnamon
- 0.5 teaspoon ground nutmeg
- 0.25 teaspoon ground ginger
Instructions
In a medium bowl, combine graham cracker crumbs, granulated sugar, and melted butter. Mix until the texture resembles wet sand.
Press the mixture into the bottom and up the sides of a 9-inch pie pan to form the crust. Chill in the refrigerator for at least 10 minutes.
In a large bowl, beat the softened cream cheese, powdered sugar, and vanilla extract until smooth and creamy.
Fold in 1 cup of whipped topping gently to maintain a light texture.
Spread the cream cheese mixture evenly over the chilled crust to form the first layer. Set aside.
In another bowl, whisk together canned pumpkin puree, milk, pudding mix, cinnamon, nutmeg, and ginger until the mixture starts to thicken.
Fold in 1 cup of whipped topping to the pumpkin mixture, creating the second layer.
Spread the pumpkin mixture evenly over the cream cheese layer in the pie crust.
Refrigerate the pie for at least 4 hours or until fully set.
Optional: Garnish the top with additional whipped topping or a sprinkle of cinnamon before serving.
Nutrition Facts
Calories |
4602 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 249.5 g | 320% | |
| Saturated Fat | 172.6 g | 863% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 453 mg | 151% | |
| Sodium | 3351 mg | 146% | |
| Total Carbohydrate | 551.6 g | 201% | |
| Dietary Fiber | 13.0 g | 46% | |
| Total Sugars | 353.2 g | ||
| Protein | 39.2 g | 78% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 629 mg | 48% | |
| Iron | 11.3 mg | 63% | |
| Potassium | 1463 mg | 31% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
