No Bake Double Layer Pumpkin Pie
A delicious fall pie recipe with two amazing layers!
Foto: RecipeGirlBahan-bahan
- 1½ cups graham cracker crumbs
- ½ cup (1 stick) unsalted butter, (softened greatly)
- ¼ cup granulated white sugar
- 4 ounces cream cheese, (at room temperature)
- 1 tablespoon cold whole milk
- 1 tablespoon granulated white sugar
- 8 ounces Cool Whip, (thawed)
- One 15-ounce can unsweetened pumpkin puree
- Two 3.4-ounce packages vanilla instant pudding
- 1 cup cold whole milk
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground cloves
Langkah-langkah
In a medium bowl, combine the graham cracker crumbs, butter and sugar. Press the crumb mixture on the bottom and up the sides of a 9-inch pie plate. Place the crust-lined pan in the refrigerator or freezer until the crust is very firm.
In a large bowl, whisk together the cream cheese milk and sugar until smooth (you can also use an electric hand mixer for this). Gently stir in 1½ cups Cool Whip. Spread the cream cheese layer evenly on the bottom of the prepared crust.
In a second bowl, whisk together the pumpkin, pudding mixes, milk and spices. Whisk until well blended (the mixture will be thick). Spread the pumpkin layer over the cream cheese layer.
Refrigerate for 4 hours, or until well-set. Serve slices topped with more Cool Whip. Garnish with a sprinkle of cinnamon, if desired.
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