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, softened; 1 Tbsp. milk or half and half; 1 Tbsp. sugar; 1 1/2 c. thawed Cool Whip; 1 graham cracker crumb crust; 1 c. milk or half and half; 2 small pkg. vanilla instant pudding; 1 (16 oz.) can pumpkin; 1 tsp. cinnamon; 1/2 tsp. ginger; 1/4 tsp. cloves

Servings: persons

4 oz. cream cheese, softened
1 Tbsp. milk or half and half
1 Tbsp. sugar
1 1/2 c. thawed Cool Whip
1 graham cracker crumb crust
1 c. milk or half and half
2 small pkg. vanilla instant pudding
1 (16 oz.) can pumpkin
1 tsp. cinnamon
1/2 tsp. ginger
1/4 tsp. cloves

1
Mix cream cheese, 1 tablespoon milk and sugar in large bowl with wire whisk until smooth.
2
Gently stir in whipped topping. Spread on bottom of crust. Pour 1 cup milk into bowl.
3
Add pudding mixes.
4
Beat with wire whisk 1 minute.
5
(Mixture will be thick.) Stir in pumpkin and spices until well mixed.
6
Spread over cream cheese layer.
7
Refrigerate 4 hours or until set.
8
Garnish with additional whipped topping, if desired.
9
Store leftover pie in refrigerator.

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, softened, 1 Tbsp. milk or 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 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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