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No-Bake Double-Layer Pumpkin Pie
A deliciously sweet, no-bake alternative to pumpkin pie.
- Prep Time: 30
- Total Time: 30
- Yield: 9-inch pie 1x
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Ingredients
Scale
- 1 sleeve cinnamon graham crackers*
- 2 ounces (1/2 stick) butter, melted
- 8 ounces cream cheese, softened
- 1 cup plus 1 tablespoon milk
- 1 tablespoon sugar
- 1/2 tub whipped topping, thawed**
- 1 15 ounce can pumpkin puree
- 2 packages instant vanilla pudding mix
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
Instructions
- Crush your graham crackers, either in a food processor or in a plastic bag with something heavy and unbreakable. Mix in the melted butter until you have a wet sandy consistency.
- Press your graham cracker mixture into the bottom and up the sides of a nine inch pie pan. Stash this in the fridge while you get on with your work.
- With a mixer, combine the cream cheese, 1 tablespoon of milk, and sugar. Mix on medium high speed until the mixture becomes light and fluffy.
- With a rubber spatula, fold the whipped topping into the cream cheese mixture, then spread it into the bottom of your pie pan. Pop it back in the fridge.
- Using a mixer with a whisk attachment, or whisk and a very strong arm, combine remaining milk, pumpkin, vanilla pudding mix, and spices for about two minutes. The mixture will be thick.
- Spread the pumpkin mixture on the cream cheese layer and chill for at least four hours, preferably over night.
Notes
*If you can't get graham crackers, in the UK for instance, you can substitute 125 grams digestive biscuits plus 1/4 teaspoon cinnamon
**No Cool Whip where you live, either? 1 packet of Dream Whip of Bird's Dream Topping, prepared according to packet instructions, wil suffice.
Keywords: Pumpkin, Pie
Find it online: https://awesomeon20.com/no-bake-double-layer-pumpkin-pie/
