Double Layer Pumpkin Pie

Shon Borneman


I know that you don't cook this, but I didn't want to put the 4 hours of refrigerator time on prep time because I didn't want anyone just glancing at the recipe to think you had a 4 hour prep time.

With that aside, I love, love, love this pie.


☆☆☆☆☆ 0 votes

30 Min
4 Hr


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  • 1
    8 in. graham cracker pie crust
  • 4 oz
    cream cheese, softened
  • 1 Tbsp
    evaporated milk
  • 1 c
    evaporated milk
  • 2 pkg
    vanilla instant pudding
  • 1 Tbsp
    granulated sugar
  • 1 can(s)
    pure pumpkin (15 oz.)
  • 1 1/2 c
    whipped topping
  • 1 tsp
    ground cinnamon
  • 1/2 tsp
    ground ginger
  • 1/4 tsp
    ground cloves
  • ·
    additional whipped topping

How to Make Double Layer Pumpkin Pie


  1. COMBINE cream cheese, 1 tablespoon evaporated milk and sugar in large bowl with wire whisk until smooth. Gently stir in whipped topping. Spread on bottom of pie crust.
  2. POUR 1 cup evaporated milk into bowl. Add pudding mixes. Beat with wire whisk for 1 minute (mixture will be thick). Stir in pumpkin and pumpkin pie spice with wire whisk until well mixed. Spread over cream cheese layer.
  3. REFRIGERATE for 4 hours or until set. Garnish with additional whipped topping, if desired.
  4. * NOTE: 1 teaspoon ground cinnamon, 1/2 teaspoon ground ginger and 1/4 teaspoon ground cloves can be substituted for pumpkin pie spice.

Printable Recipe Card

About Double Layer Pumpkin Pie

Course/Dish: Pies, Other Desserts
Main Ingredient: Sugar
Regional Style: American
Other Tag: For Kids

Show 2 Comments & Reviews

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