Pumpkin Cheesecake Pie

These no-bake pies can be made up to 2 weeks ahead and frozen until serving. We don’t recommend using sugar-free pudding mix in this recipe, as it contains different fillers, which will result in a different consistency.


1 package (8 ounces) cream cheese, softened
2 tablespoons plus 1 cup milk, divided
2 tablespoons sugar
1 container (8 ounces) whipped dessert topping, thawed
2 graham cracker piecrusts (6 ounces each)
1 can (15 ounces) pumpkin purée
2 packages (3.4 ounces each) vanilla instant pudding mix
1 teaspoon cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves


Beat cream cheese, 2 tablespoons milk, and sugar until creamy. Whisk in whipped dessert topping. Divide cream cheese mixture between two piecrusts. Separately, combine pumpkin, 1 cup milk, pudding mix, cinnamon, ginger, and cloves. Spread half of pumpkin mixture onto each piecrust. Cover and refrigerate for 4 hours, or freeze. If you freeze pies, thaw whole pie in refrigerator for 1 hour before serving.


Testers’ notes: Mix the bottom layer of this pie just enough to blend; do not overmix. Also, you might try refrigerating or freezing the pie for 30 minutes after you add the first layer, but before you add the second. Lastly, do not make the top layer until you are ready to spread it, because the pudding mix will thicken as it sits.


Makes 2 pies.


Almanac Magazine

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