Mommy's Kitchen - Recipes From my Texas Kitchen: Holiday Recipe: No Bake Double Layer Pumpkin Pie


Sunday, November 23, 2014

Holiday Recipe: No Bake Double Layer Pumpkin Pie

I am looking so forward to Thanksgiving and I can't wait to see all our family and friends. I can hardly believe that Thanksgiving is only 4 days away! Not only am I looking forward to seeing family, but I can't wait to dig into all my favorite holiday foods. 

Thanksgiving is a big deal in our house. It doesn't matter who is hosting the big event everyone in attendance contributes a few dishes to make our meal complete. This year I am bringing, sweet and sour green beans, ma maw's cornbread dressing, cranberry orange sauce, a cookie tray, and a apple pecan streusel pie.    

I planned on baking two pies, but my time is very limited. If I do make a second pie it will need to be a quick and easy recipe. I searched around online and came across this Double Layer Pumpkin Pie on Walmart's Baking Center . This easy pie has two delicious layers, a creamy cheesecake bottom, and a top layer of pumpkin spice filling. 

I have to say if you're looking for a last minute holiday dessert I highly recommend this pie. I was torn between two recipes on the baking center page, this double layer pumpkin pie, and a Warm Caramel Apple Cake. In the end the pie was the winner, because it was an easy no bake recipes. 

I actually made two of these double layer pies, one to test out, and one to take, so I can vouch for its deliciousness. I prepared this recipe ahead of time and stored it in the freezer to save some time on Thanksgiving day. I purchased everything I needed to make this recipe as well as the cute little turkey paper plates at my local Walmart.  

These are the ingredients you will need:  One graham cracker or shortbread pie crust, cream cheese, two packages instant vanilla puddings, whipped topping, great value canned pumpkin, milk, sugar and pumpkin pie spice.     

Whisk together softened cream cheese, 1 tablespoon milk and sugar in a medium bowl (I used an electric hand mixer). Gently fold in whipped topping. Spread the mixture on the bottom of the graham cracker crust. 

In a medium size bowl beat 3/4 cup milk, pudding mix, and pumpkin pie spice using a wire whisk for one minute. Whisk in pumpkin (mixture will be thick). Carefully spread the pumpkin mixture over the cream cheese layer. Refrigerate at least 4 hours or until set. Garnish as desired. 

If baking isn't for you or you don't have time to bake a homemade pie no worries! Stop by your local Walmart and check out their bakery department for a variety of store bought holiday pies . I promise I won't tell.



No Bake Double Layer Pumpkin Pie 
1 - (9 in) Keebler ready graham cracker or shortbread pie crust 
4 - (oz) cream cheese, softened
1 - tablespoon milk
1 - tablespoon sugar
1 1/2 - cup frozen whipped topping (cool whip), thawed 
3/4 - cup milk
2 - packages (4 serving) size Jell-O vanilla instant pudding
2 - teaspoons pumpkin pie spice
1 - can (15 oz) pumpkin

Whisk together softened cream cheese, 1 tablespoon milk and sugar in a medium bowl (I used an electric hand mixer). Gently fold in whipped topping. Spread the mixture on the bottom of the graham cracker crust. 


In a medium size bowl beat 3/4 cup milk, pudding mix, and pumpkin pie spice using a wire whisk for one minute. Whisk in pumpkin (mixture will be thick). 

Carefully spread the pumpkin mixture over the cream cheese layer. Refrigerate at least 4 hours or until set. Garnish with additional whip cream and a sprinkle of cinnamon. Store any leftovers in refrigerator. 

servings: 8 
prep time: 20 minutes

Cooks Note: A low fat version of this recipe can easily be made by swapping out a few ingredients. Use light or fat free cream cheese, low fat or fat free milk, a sugar baking substitute such as Truvia baking blend, light or fat free whipped topping, and sugar free instant pudding.   






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4 comments:

Colleen said... #

Yum Yum. This looks so good.
Was just sitting here thinking that this dessert would also be great layered in wide mouth canning jars just by putting graham cracker crumbs in bottom of jar, adding some of the cool whip mixture and topping with pumpkin mixture and just add another layer depending on size jar used. If transporting, just screw on the canning lids.
Don't know why, but I enjoy eating desserts out of cute little canning jars.
Thanks for sharing the recipe.

Tina Butler said... #

I love desserts in jars too! What a great idea for individual servings. Have a wonderful Thanksgiving Colleen.

Mary | Deep South Dish said... #

Looks delicious Tina! I sure miss you - just stopping by to say hello and Happy Thanksgiving!

Tina Butler said... #

Happy Thanksgiving Mary.