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No-Bake, Two-Layer Pumpkin Pie


1 Graham Cracker Pie Crust

4 oz softened Cream Cheese

1 tbsp Heavy Cream

1 tbsp Sugar

1 1/2 cup thawed Cool Whip

1 cup Heavy Cream

2 pkgs Instant Vanilla Pudding Mix

15 oz Pumpkin Puree

2 tsp Pumpkin Pie Spice

Cool Whip for topping (optional)



1. Blend together cream cheese, 1 tablespoon heavy cream and sugar until

2. Fold in whipped topping.

3. Spread mixture on pie

4. Whisk together 1 cup heavy cream and pudding

5. Add in pumpkin and pumpkin pie spice and whisk until

6. Spread over cream cheese

7. Place in refigerator for several hours until

8. Top with Cool Whip, if desired.