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: 4 oz. cream cheese, softened; 2 pkg. Jell-O vanilla flavor instant pudding; 1 can pumpkin pie filling; 1 1/2 c. thawed Cool Whip; 1 c. cold milk; 1 pie crust; 1 Tbsp. milk; 1 Tbsp. sugar; 1 tsp. cinnamon; 1/2 tsp. ginger; 1/4 tsp. cloves

Servings: persons

4 oz. cream cheese, softened
2 pkg. Jell-O vanilla flavor instant pudding
1 can pumpkin pie filling
1 1/2 c. thawed Cool Whip
1 c. cold milk
1 pie crust
1 Tbsp. milk
1 Tbsp. sugar
1 tsp. cinnamon
1/2 tsp. ginger
1/4 tsp. cloves

1
Mix the cream cheese, 1 tablespoon milk and sugar in bowl with wire whisk until smooth.
2
Gently stir in whipped topping.
3
Spread on bottom of crust.
4
Pour 1 cup of milk in bowl.
5
Add pudding mix; beat with wire whisk for 1 minute.
6
Stir in pumpkin and spices.
7
Beat with wire whisk until well mixed.
8
Spread over cream cheese layer.
9
Refrigerate for 4 hours, until set.
10
Top with additional whipped topping.

442

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 11 ingredients. The key ingredients include: 4 oz. cream cheese, softened, 2 pkg. Jell-O vanilla flavor instant pudding, 1 can pumpkin pie filling, 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 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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