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–+ servings

No Bake Pumpkin Cheesecake Pie

Double layer no bake cheesecake on bottom and pumpkin pie on top in a graham cracker crust.
4.67 from 3 votes
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Course Dessert
Servings 8

Ingredients
  

Graham Cracker Crust

  • 10 graham cracker sheets
  • 1/4 c granulated sugar
  • 1/2 tsp cinnamon
  • 1/8 tsp ground ginger
  • 5 1/2 tbsp melted salted butter

Cheesecake Layer

  • 4 oz cream cheese softened
  • 1/4 c granulated sugar
  • 1 tbsp milk
  • 1 c heavy whipping cream
  • 1/4 c powdered sugar
  • 1 tsp vanilla

Pumpkin Layer

  • 7.5 oz canned pumpkin (half the can)
  • 1 box instant vanilla pudding (3.4 oz box)
  • 1/2 c milk 2% or whole
  • 3/4 tsp cinnamon
  • 1/4 tsp ground ginger
  • tiny pinch ground cloves

Instructions
 

  • Start with the graham cracker crust by adding 10 graham cracker sheets, sugar, cinnamon and ground ginger to a food processor. Process until everything is fine crumbs.
  • Add graham cracker crumb mixture to a deep 9 inch pie plate. Pour over the melted butter and mix until everything is moistened. Pack the crumbs evenly into the plate and up the sides using a measuring cup.
  • Bake at 350 for 12 minutes in the middle rack. Remove from the oven and allow to cool to room temperature.
  • Begin with the filling by beating softened cream cheese, 1/4 c granulated sugar and 1 tablespoon of milk in a bowl until smooth. Set aside.
  • To a separate bowl make whipped cream by beating cold heavy whipping cream, powdered sugar and vanilla together until firm peaks form. Be careful not to overbeat, but you want the peaks to easily hold their shape.
  • Fold whipped cream into the cream cheese mixture.
  • Layer the bottom of either a store-bought or homemade graham cracker crust (room temperture) with the cream cheese mixture, cover and refrigerate for 2 hours.
  • Just before getting the pie out of the fridge make the pumpkin pie layer by mixing half of a 15 oz can of pumpkin with one 3.4 oz box of instant vanilla pudding mix, 1/2 c milk, cinnamon, ground ginger and a pinch of ground cloves.
  • Remove pie from the refrigerator and top with the pumpkin mixture spreading it evenly over the top.
  • Cover and refrigerate another hour then transfer to the freezer for 1 hour before serving.
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