Growing up, we always had my mother’s delicious sweet potato pie for one of our Thanksgiving dessert choices (along with pecan pie and tons of homemade candy!). I didn’t taste a real pumpkin pie until my twenties and didn’t particularly like it because it seemed somewhat bitter and wasn’t sweet enough. I definitely changed my mind about pumpkin pie when I found this recipe in a magazine advertisement about 10 years ago…
This pie has a layer of whipped, creamy cream cheese and a layer of wonderfully fluffy pumpkin pie. The combination is like a deconstructed pumpkin cheesecake and the result is wonderful! If you’re looking for a “wow” pie that’s easy to make for Thanksgiving, I recommend this one.
I see you. You want to pick up that fork and dig in, don’t you?
Double-Layer Pumpkin Pie
**** An excellent addition to the Thanksgiving dessert table. Serves 8-10.
4 oz. cream cheese, softened
1 tbsp. milk or half-and-half
1 tbsp. sugar
1 ½ C. thawed Cool Whip
1 Graham Cracker Pie Crust
1 C. milk or half and half
2 pkgs. (4 serving size) vanilla instant pudding and pie filling
1 can (15 oz.) pumpkin
1 tsp. ground cinnamon
1/2 tsp. ground ginger
1/8 tsp. ground cloves
Mix cream cheese, milk and sugar in a large bowl until smooth. Gently stir in whipped topping until thoroughly mixed in. Spread onto bottom of graham cracker crust. Pour 1 C. milk into a bowl. Add pudding mix and beat until well blended, 1 to 2 minutes (mixture will be thick). Add pumpkin and spices to pudding mixture and mix well. Spread over cream cheese layer and refrigerate for at least 3 hours. Garnish with whipped cream if desired.
Tips and Stuff:
I used one of the larger Keebler graham cracker crusts (it says “two extra servings” on the package). There’s a lot of filling and seems to fit better in the larger crust.
If your pumpkin mixture seems far too thick, just add a tablespoon or so more of milk and beat until smooth. You don’t want too much, though, or it won’t firm up when refrigerated.
I really take it easy on the cloves. The original recipe called for 1/4 tsp., but I think that’s overwhelming.