This no-bake pie is as simple as it is scrumptious, making it the perfect dessert for busy holiday seasons. The bottom layer features a creamy, tangy cheesecake blend that adds a rich and smooth base. Topping it off is a spiced pumpkin layer that combines the warm flavors of cinnamon, ginger, and cloves for a taste reminiscent of classic pumpkin pie.
With its graham cracker crust and luscious layers, this pie is not only easy to prepare but also beautifully presentable for gatherings. It’s quick to whip up and requires just a few hours in the fridge to set. The result? A perfectly layered dessert that’s pretty, indulgent, and undeniably delicious!
Whether served at Thanksgiving, a holiday party, or just as a fall treat, this pie is guaranteed to be a crowd-pleaser.
Ingredients
4 ounces cream cheese, softened
1 tablespoon milk or half and half
1 tablespoon sugar
1-1/2 cups whipped cream topping (such as Cool Whip)
1 graham cracker pie crust
1 cup cold milk or half and half
2 small vanilla flavored instant pudding packages
1 (16-ounce) can pumpkin pie filling
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1 teaspoon ground cloves
Directions
- Beat cream cheese, 1 tablespoon of milk, and sugar with wire whisk until smooth. Gently stir in the whipped cream topping. Spread on bottom of graham cracker crust. Pour 1 cup milk into bowl, add pudding mix. Beat with wire whisk for one to two minutes–mixture will be thick. Stir in pumpkin and spices with wire whisk. Mix well. Spread over cream cheese layer. Refrigerate four hours, or until set.
