Double Layer Pumpkin Pie

Kay Lott


I came across this receipe years ago from one of those Sunday paper coupon leaflets (1996) and have been making it every year since from Thanksging thru Christmas...This is a very simple nobake pie that even the children can't wait to get a piece of..Mix & Enjoy!!!!

★★★★★ 2 votes
15 Min


4 oz
philadelphia brand cream cheese (softened)
1 Tbsp
each milk & sugar
8 oz
thawed cool whip (whipped topping).
prepared deep dish graham cracker crumb crust
1 c
cold milk
1 can(s)
(15oz) pumpkin-libby's 100% pure pumpkin
2 pkg
(4-serving size)jello vanilla flavor instant pudding & pie filling
1 tsp
ground cinnamon
1/2 tsp
ground ginger
1/4 tsp
ground cloves


1MIX cream cheese,1Tbsp. milk and sugar in large bowl with wire whisk until smooth. Gently stir in 3/4 of the whipped topping (saving the additional for the top). Spread on bottom of crust.
2POUR 1 cup cold milk into large bowl. Add pumpkin,pudding mixes and spices. Beat with wire whisk until well mixed. (Mixture will be thick.)Spread over cream cheese layer.
3Refrigerate 4 hours or until set. Garnish with additional whipped topping, if desired. Store leftover pie in refrigerator.

About Double Layer Pumpkin Pie

Course/Dish: Pies
Other Tag: Quick & Easy