Double Layered Pumpkin Pie Recipe

Name: Double Layered Pumpkin Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (4 oz.) pkg. cream cheese, softened; 1 Tbsp. sugar; 1 Tbsp. milk; 1 1/2 c. thawed Cool Whip; 2 graham cracker crusts; 1 c. milk; 2 boxes vanilla instant pudding mix; 1 can pumpkin; 1 tsp. cinnamon; 1/2 tsp. ginger; 1/4 tsp. cloves

Servings: persons

1 (4 oz.) pkg. cream cheese, softened
1 Tbsp. sugar
1 Tbsp. milk
1 1/2 c. thawed Cool Whip
2 graham cracker crusts
1 c. milk
2 boxes vanilla instant pudding mix
1 can pumpkin
1 tsp. cinnamon
1/2 tsp. ginger
1/4 tsp. cloves

1
Mix cream cheese, milk and sugar in a large bowl; whisk until smooth.
2
Gently stir in Cool Whip; spread on bottom of crust. Pour milk and pudding mix in bowl.
3
Beat with whisk until blended, 1 to 2 minutes.
4
(Mixture will be thick.)
5
Stir in pumpkin and spices.
6
Mix well.
7
Spread over cream cheese layer.
8
Refrigerate for 2 to 3 hours.
9
Top with Cool Whip.

368

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: 1 (4 oz.) pkg. cream cheese, softened, 1 Tbsp. sugar, 1 Tbsp. milk, 1 1/2 c. thawed Cool Whip, and more.

Yes, Double Layered 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 Layered Pumpkin Pie

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