Prep Time::15 mins
Additional Time:: 4 hrs
Total Time:: 4 hrs 15 mins
Servings::8
Yield::1 (9-inch) pie
Ingredients
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Pumpkin Layer:
1 cup cold milk
1 (15 ounce) can solid pack pumpkin puree
2 (3.5 ounce) packages instant vanilla pudding mix
1 teaspoon ground cinnamon
½ teaspoon ground ginger
¼ teaspoon ground cloves
Cheesecake Layer:
4 ounces cream cheese, softened
1 tablespoon milk
1 tablespoon white sugar
1 ½ cups frozen whipped topping, thawed
1 (9-inch) prepared graham cracker crust
Directions
Gather all ingredients.
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Pour milk for pumpkin layer into large bowl. Add pumpkin puree, pudding mix, cinnamon, ginger, and cloves and whisk until thoroughly mixed. Let sit until thickened, about 5 minutes.
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Meanwhile, beat cream cheese, milk, and sugar for cheesecake layer in a large bowl with an electric mixer until smooth. Gently stir in whipped topping.
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Spoon into graham cracker crust and spread into an even layer.
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Spread thickened pumpkin mixture over top. Cover and refrigerate until set, at least 4 hours.
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