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: 4 oz. cream cheese; 1 Tbsp. milk; 1 Tbsp. sugar; 1 1/2 c. Cool Whip; 1 Keebler Ready-Crust graham cracker crust; 1 c. milk; 2 (4 oz.) pkg. vanilla instant pudding mix; 1 (16 oz.) can pumpkin; 1 tsp. ground cinnamon; 1/2 tsp. ground ginger; 1/4 tsp. ground cloves

Servings: persons

4 oz. cream cheese
1 Tbsp. milk
1 Tbsp. sugar
1 1/2 c. Cool Whip
1 Keebler Ready-Crust graham cracker crust
1 c. milk
2 (4 oz.) pkg. vanilla instant pudding mix
1 (16 oz.) can pumpkin
1 tsp. ground cinnamon
1/2 tsp. ground ginger
1/4 tsp. ground cloves

1
Soften cream cheese in microwave.
2
Mix cream cheese, milk and sugar in large bowl with wire whisk until smooth.
3
Gently stir in whipped topping.
4
Spread on bottom of crust.
5
Pour 1 cup milk into bowl.
6
Add pudding mix.
7
Beat with wire whisk until well blended, 1 to 2 minutes (mixture will be thick).
8
Stir in pumpkin and spices with wire whisk; mix well.
9
Spread over cream cheese layer.
10
Refrigerate at least 3 hours.
11
Garnish with additional Cool Whip (and nuts, if desired).

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 11 ingredients. The key ingredients include: 4 oz. cream cheese, 1 Tbsp. milk, 1 Tbsp. sugar, 1 1/2 c. 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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