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
Ingredients: 2 pkg. vanilla pudding mix (not instant); 1 1/4 c. milk; 1 (16 oz.) can pumpkin; 1 tsp. cinnamon; 1 tsp. ginger; 4 oz. Philly cheese, softened; 1 Tbsp. milk; 1 Tbsp. sugar; 1 1/2 c. Cool Whip; 1 graham crust

Servings: persons

1
Combine pudding and 1 1/4 cups milk in large saucepan.
2
Cook on medium heat until thick and comes to full boil.
3
Stir constantly with whisk.
4
Remove from heat.
5
Stir in pumpkin and spices, using the whisk.
6
Cook and stir on medium heat until it comes to a boil.
7
Remove from heat.
8
Let stand 20 minutes or until almost cool.
9
Stir constantly.

509

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

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: 2 pkg. vanilla pudding mix (not instant), 1 1/4 c. milk, 1 (16 oz.) can pumpkin, 1 tsp. cinnamon, and more.

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

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Double Layer Pumpkin Pie

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