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.

Nutriscore Rating: 40/100

Prep Time:20 mins

Cook Time:0 mins

Total Time:20 mins

Servings: 8

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

Directions

Step 1

In a medium bowl, combine graham cracker crumbs, granulated sugar, and melted butter. Mix until the texture resembles wet sand.

Step 2

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.

Step 3

In a large bowl, beat the softened cream cheese, powdered sugar, and vanilla extract until smooth and creamy.

Step 4

Fold in 1 cup of whipped topping gently to maintain a light texture.

Step 5

Spread the cream cheese mixture evenly over the chilled crust to form the first layer. Set aside.

Step 6

In another bowl, whisk together canned pumpkin puree, milk, pudding mix, cinnamon, nutmeg, and ginger until the mixture starts to thicken.

Step 7

Fold in 1 cup of whipped topping to the pumpkin mixture, creating the second layer.

Step 8

Spread the pumpkin mixture evenly over the cream cheese layer in the pie crust.

Step 9

Refrigerate the pie for at least 4 hours or until fully set.

Step 10

Optional: Garnish the top with additional whipped topping or a sprinkle of cinnamon before serving.

Nutrition Facts

Serving size	1601.3 grams (1601.3g)

Amount per serving	% Daily Value*
Calories	4602

Total Fat 249.50g	320%
Saturated Fat 172.60g	863%
Polyunsaturated Fat 2.00g
Cholesterol 453mg	151%
Sodium 3351mg	146%
Total Carbohydrate 551.60g	201%
Dietary Fiber 13.00g	46%
Total Sugars 353.20g
Protein 39.20g	78%

Vitamin D 54IU	269%
Calcium 629mg	48%
Iron 11mg	63%
Potassium 1463mg	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.

Source of Calories

Fat: 48.7%

Protein: 3.4%

Carbs: 47.9%