Double Layer Pumpkin Pie
Double Layer Pumpkin Pie Recipe

Although this pie has the delicious flavors of a Thanksgiving Day pumpkin pie, it also sports an opulent no-bake cheesecake layer.

Prep Time: 15 min
Total Time: 4 hours, 15 min
Serves: 8


1 Keebler® Ready Crust® Graham Pie Crust
4 ounces cream cheese, softened
1 tablespoon milk
1 tablespoonsugar
1 1/2 cups cold milk
3/4 cup frozen non-dairy whipped topping, thawed
2 packages (4-serving size) vanilla flavor instant pudding & pie filling
2 teaspoons pumpkin pie spice*
1 can (15 oz.) pumpkin


  1. In medium bowl whisk together cream cheese, 1 tablespoon milk and sugar. Gently stir in whipped topping. Carefully spread in crust.
  2. In large bowl beat 3/4 cup milk, pudding mix and spice with wire whisk for 1 minute. Whisk in pumpkin. (Mixture will be thick.) Carefully spread over cream cheese layer.
  3. Refrigerate at least 4 hours or until set.
  4. Garnish as desired. Store in refrigerator.

*NOTE: May substitute 1 teaspoon ground cinnamon, 1/2 teaspoon ground ginger and 1/4 teaspoon ground cloves in place of pumpkin pie spice.


Ready Crust Graham Pie Crust

Made with tiny pieces of crispy, honey-cinnamon Graham Crackers, this crust is the perfect foundation for your creations. Ask a Keebler ElfTM, great desserts start with Keebler® crumb crust.