Layered Cream Cheese and Pumpkin Pie

    (337)
    4 hours 20 min

    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.


    316 people made this

    Ingredients
    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

    Method
    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.

    Ingredients

    Pumpkin puree can be purchased online.

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    Reviews & ratings
    Average global rating:
    (337)

    Reviews in English (248)

    bettyboo1969
    0

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

    by
    213

    CHILL THE CRUST BEFORE ADDING THE FIRST LAYER.AFTER YOU HAVE ADDED THE FIRST LAYER, CHILL AGAIN BEFORE ADDING THE SECOND. THIS HELPS THE PIE TO SET AND WILL HELP AVOID MIXING OF THE LAYERS AS MENTIONED IN OTHER REVIEWS.  -  25 Sep 2003  (Review from Allrecipes US | Canada)

    by
    177

    {12/2007:An update to my review: I have simplified this for me (and hopefully you!) I use half and half for the 1T and 1 Cup (instead of milk) AND, here's the kicker ...instead of having the three spices (cinnamon, ginger and cloves on hand) and the solid pumpkin...I use instead PUMPKIN PIE MIX and am done faster to boot! I was out of the size of pudding this recipe calls for and only had the larger vanilla pudding size (I think it's the six cup version...I used the whole version of that, and it turned out fabulous!!! This pie is so rich and creamy. YOU'LL LOVE IT!!!} I had this recipe before (from another source) and it got lost, so glad it was here to be found! This recipe is so user friendly...a no-bake pie..what could be easier! The flavors are so rich and distinct. Cheesecake meets pumpkin and they hit it off wonderfully. IF you like the layers to be very defined, I recommend putting the cream cheese layered part in the refridge right away and while you mix the pumpkin/top layer. This pie has even won over some in our family that weren't pumpkin pie fans to begin with! Yep, it's that yummy! Enjoy and Happy Thanksgiving to YOU!  -  19 Nov 2006  (Review from Allrecipes US | Canada)

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