Double Layer Pumpkin Pie Recipe

Name: Double Layer Pumpkin Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Baking & Desserts
Ingredients: 1 (3 oz.) pkg. cream cheese, softened; 1 c. plus 1 Tbsp. milk; 1 Tbsp. sugar; 1 1/2 c. thawed Cool Whip; 1 (6 oz.) graham cracker pie crust; 2 (4 serving) pkg. Jell-O vanilla flavor instant pudding; 1 (16 oz.) can pumpkin; 1 tsp. ground cinnamon; 1/2 tsp. ground ginger; 1/4 tsp. ground cloves

Servings: persons

1 (3 oz.) pkg. cream cheese, softened
1 c. plus 1 Tbsp. milk
1 Tbsp. sugar
1 1/2 c. thawed Cool Whip
1 (6 oz.) graham cracker pie crust
2 (4 serving) pkg. Jell-O vanilla flavor instant pudding
1 (16 oz.) can pumpkin
1 tsp. ground cinnamon
1/2 tsp. ground ginger
1/4 tsp. ground cloves

1
Mix cream cheese, 1 tablespoon milk and sugar with wire whisk until smooth.
2
Gently stir in whipped topping.
3
Spread on bottom of crust.
4
Pour 1 cup milk into mixing bowl; add pudding mix.
5
Beat with wire whisk until well blended, 1 to 2 minutes.
6
Let stand 3 minutes.
7
Stir in pumpkin and spices; mix well.
8
Spread over cream cheese layer.
9
Refrigerate at least 2 hours.
10
Garnish.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 (3 oz.) pkg. cream cheese, softened, 1 c. plus 1 Tbsp. milk, 1 Tbsp. sugar, 1 1/2 c. thawed Cool Whip, and more.

Yes, Double Layer Pumpkin Pie falls under the Baking & Desserts category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Double Layer Pumpkin Pie

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