Layered Cream Cheese and Pumpkin Pie

    Layered Cream Cheese and Pumpkin Pie


    316 people made this

    About this recipe: A rich and creamy, no-bake pumpkin pie. A digestive biscuit base is topped with a layer of sweetened cream cheese, then a layer of spiced pumpkin mix. Serve with whipped cream, if desired.

    Makes: 8 - 10 servings

    • 115g cream cheese, softened
    • 1 tablespoon milk
    • 1 tablespoon caster sugar
    • 200g double cream, whipped
    • 1 (23cm) prepared digestive biscuit base
    • 250ml cold milk
    • 200g instant vanilla pudding mix, such as Angel Delight
    • 425g pumpkin puree
    • 1 teaspoon ground cinnamon
    • 1/2 teaspoon ground ginger
    • 1/4 teaspoon ground cloves

    Prep:20min  ›  Extra time:4hr chilling  ›  Ready in:4hr20min 

    1. In a large bowl, whisk together cream cheese, 1 tablespoon of milk and sugar until smooth. Gently stir in cream. Spread onto the biscuit base.
    2. Pour 250ml milk into large bowl and thoroughly mix in pudding mix, pumpkin puree, cinnamon, ginger and cloves. When thickened, spread over cream cheese layer.
    3. Refrigerate 4 hours or until set.


    Pumpkin puree can be purchased online.

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    Reviews (1)


    made this today...wasn't overly impressed...looks better in the photo. sorry....not for me wont be making this again - 01 Nov 2012

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