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


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  • 4 oz
    philadelphia brand cream cheese (softened)
  • 1 Tbsp
    each milk & sugar
  • 8 oz
    thawed cool whip (whipped topping).
  • 1
    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

How to Make Double Layer Pumpkin Pie


  1. MIX 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.
  2. POUR 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.
  3. Refrigerate 4 hours or until set. Garnish with additional whipped topping, if desired. Store leftover pie in refrigerator.

Printable Recipe Card

About Double Layer Pumpkin Pie

Course/Dish: Pies
Other Tag: Quick & Easy

Show 16 Comments & Reviews

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