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. (4 serving size) vanilla pie filling (cook); 1 1/3 c. milk; 1 can (16 oz.) pumpkin; 1 tsp. cinnamon; 1/2 tsp. ginger; 4 oz. Philadelphia cream cheese, softened; 1 Tbsp. milk; 1 Tbsp. sugar; 1 1/2 c. thawed Cool Whip; 1 prepared graham cracker crumb crust

Servings: persons

2 pkg. (4 serving size) vanilla pie filling (cook)
1 1/3 c. milk
1 can (16 oz.) pumpkin
1 tsp. cinnamon
1/2 tsp. ginger
4 oz. Philadelphia cream cheese, softened
1 Tbsp. milk
1 Tbsp. sugar
1 1/2 c. thawed Cool Whip
1 prepared graham cracker crumb crust

1
Cook pudding mix and milk until thickened.
2
Remove from heat; add pumpkin and spices.
3
Return to heat and cook until boiling. Remove from heat.
4
Let set until almost cool.
5
Mix cheese, 1 tablespoon milk and sugar until smooth and add Cool Whip.
6
Spread on bottom crust.
7
Spread pudding over cream cheese layer. Refrigerate 4 hours or overnight.
8
Garnish with whipped topping and nuts if desired.

495

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. (4 serving size) vanilla pie filling (cook), 1 1/3 c. milk, 1 can (16 oz.) 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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