Double Layer Pumpkin Pie

Deanna Ormsby


This is my FAVORITE desert recipe of all time! I found this recipe on an evaporated milk label years ago. It's become my tradition for Thanksgiving and Christmas. Enjoy!

★★★★★ 1 vote
10 Min
No-Cook or Other


8 in prepared graham cracker pie crust
1 Tbsp
evaporated milk, chilled
1 1/2 c
frozen whipped topping, thawed
2 pkg
vanilla instant pudding & pie filling (3.4 oz ea)
1 tsp
ground cinnamon
1/2 tsp
ground ginger
1/4 tsp
ground cloves
4 oz
cream cheese, softened
1 Tbsp
granulated sugar
1 c
evaporated milk
1 can(s)
100% pure pumpkin (15 oz can)
whipped topping (optional)


1COMBINE cream cheese, 1 Tbsp evaporated milk & sugar in large bowl with wire whisk until smooth. Gently stir in whipped topping. Spread on bottom of pie crust.
2POUR 1 cup evaporated milk into bowl, add pudding mixes. Beat with wire whisk for 1 minute (mixture will be thick). Stir in pumpkin & spices with wire whisk until well mixed. Spread over cream cheese layer.
3REFRIGERATE for 4 hours or until set. Garnish with additional whipped topping if desired.

About this Recipe

Course/Dish: Pies
Main Ingredient: Non-Edible or Other
Regional Style: American
Other Tag: Quick & Easy