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; 1 Tbsp. sugar; 1 1/2 c. thawed nondairy whipped topping; 1 ready-made graham cracker crumb pie crust (large); 1 c. cold milk; 2 (4 serving size) pkg. vanilla flavor instant pudding and pie filling; 16 oz. can pumpkin; 1 tsp. ground cinnamon; 1/2 tsp. ground ginger; 1/4 tsp. ground cloves

Servings: persons

4 oz. cream cheese, softened
1 Tbsp. milk
1 Tbsp. sugar
1 1/2 c. thawed nondairy whipped topping
1 ready-made graham cracker crumb pie crust (large)
1 c. cold milk
2 (4 serving size) pkg. vanilla flavor instant pudding and pie filling
16 oz. can pumpkin
1 tsp. ground cinnamon
1/2 tsp. ground ginger
1/4 tsp. ground cloves

1
Mix cream cheese, 1 tablespoon milk and 1 tablespoon sugar in large bowl with wire whisk until smooth.
2
Gently stir in whipped topping.
3
Spread on bottom of crust.
4
Blend spices in pudding mix. Add milk and beat until well mixed, 1 to 2 minutes.
5
Stir in pumpkin and mix well.
6
Spread over cream cheese layer. Refrigerate at least 3 hours.
7
Garnish with additional whipped topping and nuts if desired.

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, 1 Tbsp. sugar, 1 1/2 c. thawed nondairy whipped topping, 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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