How To make Pumpkin Layer Pie

Creamy Layered Pumpkin Dessert With a Ginger Snap Crust

A dreamy cream cheese layer and a vanilla and spice infused pumpkin layer top a sweet ginger snap crust. This Creamy Layered Pumpkin Dessert is a wonderful make-ahead holiday dessert choice.

Layered Pumpkin and Cream Cheese Pie | Thanksgiving 2022

This Layered Pumpkin Pie recipe is inspired by a recipe that I tried at my Mother-in-law’s house the first Thanksgiving that I ate with my husband’s family. The top layer is a smooth custard like pumpkin pie, and the bottom layer is a tart cream cheese layer that beautifully balances the top layer. Those two layers are piled in to a gingersnap crust (though the original recipe uses a pre-made graham cracker crust. I hope you try this with your family this Thanksgiving.

The original recipe can be found here:

Here is my version of this easy to make pumpkin pie!

Layered Pumpkin Pie from Alicia’s in the Kitchen

Gingersnap Crust-
10 ounces of gingersnap cookies, crushed to make 2 c. of crumbs
1 T. sugar
6 T. melted butter

Whipped Cream-
8 ounces heavy cream
2 T. sugar
1 tsp. vanilla flavoring

Cream Cheese Layer-
8 ounces cream cheese
1 tsp. vanilla
2 T. sugar
1 T. milk

Pumpkin Layer-
15 ounce can of pumpkin
(2) 3.4 ounce boxes of instant vanilla pudding
1 cup of milk
1 tsp. cinnamon
½ tsp. ginger
¼ tsp. cloves

Preheat oven to 350 degrees. Combine gingersnap crumbs, 1 T. sugar, and butter. Press in to a deep pie dish, and bake for 5 to 7 minutes. Allow to completely cool before adding filling.

For the whipped cream (half will be used in the cream cheese layer, and half will go on top), whip cream to soft peaks. Add vanilla and 2 T. sugar, and whip to stiff peaks. Store in the refrigerator till ready to use.

For the cream cheese layer, beat together cream cheese, vanilla, 2 T. sugar and milk. When well combined and a little fluffy, fold in half of the whipped cream that you made earlier (reserving the other half to go on top of the pie). Spread mixture in to the bottom of the cooled gingersnap crust.

For the pumpkin pie layer, combine pumpkin, vanilla pudding, 1 c. milk, cinnamon, ginger and cloves. Whisk together on medium speed for 2 minutes (can also whisk by hand). Layer pumpkin pie mixture in to the gingersnap crust over the top of the cream cheese mixture.

To finish, either decoratively pipe remaining whipped cream on to the top of the pie, or serve on the side. Allow pie to sit in the fridge for at least 4 hours to allow the filling to set (overnight is even better). Enjoy!

Double Layer Pumpkin Pie

Double Layer Pumpkin Pie is your favorite homemade pie with the extra delicious taste of cream cheese, pumpkin spice, and whipped topping. A pumpkin silk pie that's sure to become an instant family favorite.



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Amazing Pumpkin Cheesecake Recipe

If you’re looking for fall spices and rich pumpkin flavor loaded into a creamy filling, you simply must try this pumpkin cheesecake recipe! Sitting atop a crisp Graham cracker crust, pumpkin cheesecake is light, creamy, and oh-so dreamy. It's an easy recipe that' you'll be making again and again. Try it for Thanksgiving or any fall day!

RECIPE:

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The BEST pumpkin cheesecake. No bake, no gelatin, easy to make. Recipe in the comments!

Pumpkin Cheesecake Recipe for Beginners (How to Make 2-Layer Pumpkin Cheesecake Fall Dessert)

Making the best pumpkin cheesecake recipe for beginners. In this recipe video, we'll show you how to make 2-layer pumpkin cheesecake. This Fall dessert is a great alternative to pumpkin pie!
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This pumpkin cheesecake recipe is easy and has that delicious pumpkin flavor. It tastes exactly like a cheesecake that crossed paths with a pumpkin pie, which is as good as it sounds. The only thing difficult about this cheesecake is waiting for it to cool down so you can chow down! This pumpkin cheesecake is delicious by itself but is just amazing when you add some of caramel sauce and whipped cream. This is the perfect thanksgiving dessert. It’s inspired by Autumn, Fall recipes and makes your home smell incredible. Cheesecake is so delicious but you can make it even better by adding pumpkin!

If you love this how to make the best pumpkin cheesecake, let us know what you think in the comments below! #dished #pumpkin #cheesecake

Ingredients for making pumpkin cheesecake recipe:
120 grams graham crackers
1/4 cup of butter (melted)
16 ounces cream cheese (softened)
1/2 cup white sugar
1/2 teaspoon vanilla extract
2 large eggs eggs
1/2 cup pumpkin puree
1/2 teaspoon ground cinnamon
1 pinch ground clove
1 pinch ground nutmeg
Frozen whipped topping (thawed)

Instructions for making the best 2-layer pumpkin cheesecake:
- First in a large bowl add your crushed graham crackers
- Now add your melted butter to the bowl
- Mix everything together
- Now in a cake mold pour in your graham cracker mixture
- Pack in the mixture using a glass
- Wrap parchment paper around the edges
- In a large bowl add your cream cheese
- Followed by adding your sugar
- Now add in your vanilla extract
- Mix everything together
- Now gradually add in your eggs
- Set aside 1 cup of your batter
- Now add your pumpkin puree to the bowl
- Followed by your ground cinnamon
- Season lightly with your ground clove
- And also with your ground nutmeg
- Add your first layer of cheesecake mixture into the pan
- Smooth it out with a spatula
- Now add your layer of pumpkin infused cheesecake mix
- Smooth it out by shaking the dish
- Wrap the outside of the dish in aluminium foil
- In a deep baking sheet add 1 inch of water
- Put your cake mold in the water bath sheet
- Bake in the oven at 325F for 35-40 minutes
- Add some whipped topping on top
- Your pumpkin cheesecake is now ready to serve

➡️ If you recreate this pumpkin cheesecake recipe please link and mention us in your video so we can find you and give you a shout out!

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This pumpkin cheesecake recipe is part of our essential recipes series:
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