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Double Layer Pumpkin Pie


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  • 4 oz (1/2 of 8 oz.) cream cheese
  • 1 T. milk
  • 1 T. sugar
  • 1 8 oz. Cool Whip
  • 1 Honey Maid graham pie crust
  • 1 c. milk
  • 1 can 15 oz. pumpkin
  • 2 pkg. instant vanilla pudding
  • 1 tsp. ground cinnamon
  • 1/2 tsp. ginger
  • 1/4 tsp. cloves



Step 1

Mix cream cheese, 1 T. milk and sugar in lg. bowl with wire whisk until well blended. Gently stir in 1/2 Cool Whip. Spread onto bottom of crust.
Pour 1 c. milk into lg. bowl. Add pumpkin, dry pudding mixes, and spices. Beat with wire whisk 2 min. or until well blended. Mixture will be thick. Spread over cream cheese layer.
Refrigerate 4 hrs. until set. Top with remaining Cool Whip just before serving. Store leftover pie in refrigerator.


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