DOUBLE LAYER (NO-BAKE) PUMPKIN PIE

Butter With a Side of Bread: Double Layer No-Bake Pumpkin Pie

 

For the longest time, I thought I didn’t like pumpkin because I really didn’t like pumpkin pie.  I finally discovered that I actually really like pumpkin, but I just don’t like the consistency/texture of pumpkin pie.  This pumpkin pie recipe isn’t the traditional one so it has a completely different texture and I love the extra creamy layer on the bottom.  Plus, you don’t even have to bake this one, making it the easiest pumpkin pie recipe ever!

DOUBLE LAYER PUMPKIN PIE

4 ounces cream cheese, softened
1 Tbsp milk
1 Tbsp sugar
1 1/2 cups Cool Whip
1 graham cracker crumb pie crust
1 cup milk
2 (3.4 oz) pkgs. instant vanilla pudding mix
15 oz. can pumpkin
2 tsp pumpkin pie spice

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Mix cream cheese, 1 Tbsp milk and 1 Tbsp sugar in a medium mixing bowl until smooth.  Gently fold in the Cool Whip and spread on the graham cracker crust.  Whisk the pudding mixes into the cup of milk until well blended and then stir in the pumpkin and pumpkin pie spice.  Spread the pumpkin filling on top of the cream cheese layer and refrigerate for at least 3 hours before serving.  Enjoy!

Butter With a Side of Bread: Double Layer No-Bake Pumpkin Pie

 

Butter With a Side of Bread: Double Layer No-Bake Pumpkin Pie

 

Butter With a Side of Bread: Double Layer No-Bake Pumpkin Pie

 

Butter With a Side of Bread: Double Layer No-Bake Pumpkin Pie

 

Butter With a Side of Bread: Double Layer No-Bake Pumpkin Pie

 

Butter With a Side of Bread: Double Layer No-Bake Pumpkin Pie
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DOUBLE LAYER (NO-BAKE) PUMPKIN PIE

Prep Time 3 hours
Total Time 3 hours
Author Butter With A Side of Bread

Ingredients

  • 4 ounces cream cheese softened
  • 1 Tbsp milk
  • 1 Tbsp sugar
  • 1 1/2 cups Cool Whip
  • 1 graham cracker crumb pie crust
  • 1 cup milk
  • 2 3.4 oz pkgs. instant vanilla pudding mix
  • 15 oz. can pumpkin
  • 2 tsp pumpkin pie spice

Instructions

  1. Mix cream cheese, 1 Tbsp milk and 1 Tbsp sugar in a medium mixing bowl until smooth.
  2. Gently fold in the Cool Whip and spread on the graham cracker crust.
  3. Whisk the pudding mixes into the cup of milk until well blended and then stir in the pumpkin and pumpkin pie spice.
  4. Spread the pumpkin filling on top of the cream cheese layer and refrigerate for at least 3 hours before serving. Enjoy!

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