This divine Double Layered Pumpkin Pie is refined and impressive, but ridiculously easy to make!
💡 Expert Tip: Before you mix the pumpkin layer make sure that your pumpkin puree is not too watery. Run it through a cheesecloth or cook it in a saucepan until some water evaporates.
Start with the graham cracker crust.
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Mix the Cracker crumbs with a dash of salt along with the warm butter until the mixture holds together. Press the graham cracker crumb mixture firmly into the pan. Freeze the crust for at least 15 minutes to hold its shape before adding any filling.
Then, prepare the filling ingredients. Make sure to use high fat content heavy cream and cream cheese.
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With an electric hand mixer, beat cream cheese with cold cream and powdered sugar together for about 2 to 3 minutes until it's light and fluffy, thens spread the the crust halfway and set aside the rest.
Add the pumpkin puree, condensed milk, and pumpkin pie spice to a medium bowl. Then whisk the mixture together well. Then, gently fold the remaining cream cheese mixture into the pumpkin mixture.
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Pipe the pumpkin pie filling over the cream cheese layer. Then, smooth the top out.
Place the Double layer pumpkin pie in the fridge to set for a minimum of 4 hours. Once the pie has fully set, decorate it with the cream cheese frosting.
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With a mousse-like consistency and crunchy Graham cracker crust, this No-bake Double Layer Pumpkin Pie is going to knock your holiday socks off this year!