Double-Layer Pumpkin Pie

calories 300 fat 13g sat 8g cholesterol 15mg sodium 420mg carb 42g fiber 1g sugars 20g protein 3g

Double-Layer Pumpkin Pie

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  • Prep Time


  • Total Time


  • Servings



  • 4

    oz cream cheese, softened

  • 1

    tbsp milk

  • 1

    tbsp sugar

  • 1

    tub (8 oz) cool whip, thawed

  • 1

    honey maid graham pie crust

  • 1

    cup milk

  • 1

    can (15 oz) pumpkin

  • 2

    package (4 serving size each) vanilla instant pudding and pie filling

  • 1

    tsp ground cinnamon

  • ½

    tsp ground ginger

  • ¼

    tsp ground cloves


Mix cream cheese, 1 tbsp milk and the sugar in large bowl with wire whisk until well blended. Gently stir in half of the cool whip. Spread onto bottom crust. Pour 1 cup milk into large bowl. Add pumpkin, dry pudding mixes and spices. Beat with wire whisk 2 minutes or until well blended (mixture will be thick). Spread over cream cheese layer. Refrigerate 4 hours or until set. Top with remaining cool whip just before serving. Store in refrigerator.


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