Double-Layer Pumpkin Pie

Sherri Greer


This is fantastic and so addicting


★★★★★ 1 vote

20 Min


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  • 1 pkg
    (8 oz) cream cheese, softened
  • 1 c
    plus 1 tablespoon milk, divided
  • 1 Tbsp
  • 1
    (8 oz) tub cool whip whipped topping, thawed, divided
  • 1
    graham pie crust (6 oz)
  • 1 can(s)
    (15 oz) pumpkin
  • 2 pkg
    (3.4 oz each) vanilla flavor instant pudding
  • 1 tsp
    ground cinnamon
  • 1/2 tsp
    ground ginger
  • 1/4 tsp
    ground cloves

How to Make Double-Layer Pumpkin Pie


  1. BEAT cream cheese, 1 Tbsp. milk and sugar in large bowl with whisk until blended. Stir in 1/2 of whipped topping. Spread onto crust.
  2. WHISK remaining milk, pumpkin, pudding mixes and spices 2 min. (mixture will be thick). Spread over cream cheese layer.
  3. REFRIGERATE 4 hours or until set. Top with remaining whipped topping just before serving.

Printable Recipe Card

About Double-Layer Pumpkin Pie

Course/Dish: Pies

Show 6 Comments & Reviews

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