Double Layer Pumpkin Pie Recipe

Name: Double Layer Pumpkin Pie
Yield: 4 servings
Cuisine: American
Ingredients: 1 (3 oz.) pkg. Philadelphia cream cheese, softened; 1 Tbsp. half and half; 1 Tbsp. sugar; 1 1/2 c. thawed Cool Whip; 1 graham cracker crust (6 oz.); 1 c. cold half and half; 2 pkg. (4 serving size) Jell-O instant pudding vanilla; 1 (16 oz.) can pumpkin; 1 tsp. cinnamon; 1/2 tsp. ginger; 1/4 tsp. ground cloves

Servings: persons

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

1
Mix cream cheese, 1 tablespoon half and half and sugar until smooth.
2
Gently stir in Cool Whip.
3
Spread on bottom of crust. Pour 1 cup half and half into mixing bowl.
4
Add pudding mix.
5
Beat with wire whisk until well blended, 1 or 2 minutes.
6
Let stand 5 minutes or until thickened.
7
Stir in pumpkin and spices.
8
Mix well.
9
Spread over cream cheese layer.
10
Refrigerate 2 hours or overnight.
11
Garnish with the rest of Cool Whip and chocolate dipped pecan halves if desired.
12
Serves 8.
13
Makes 2 pies for 16 servings.

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: 1 (3 oz.) pkg. Philadelphia cream cheese, softened, 1 Tbsp. half and half, 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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