Double Layer Pumpkin Pie

Double Layer Pumpkin Pie Recipe

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Joanne Ferguson


This is very good and easy to make.

★★★★★ 1 vote


graham cracker pie crust
4 oz
cream cheese
1 Tbsp
evaporated milk, chilled
1 Tbsp
1 1/2 c
frozen whipped topping, thawed
1 c
evaporated milk, chilled
2 pkg
(3.4 oz.) vanilla instant pudding and pie filling
1 can(s)
(15 oz) pumpkin
2 tsp
pumpkin pie spice
whipped topping


1Combine Cream Cheese,1 Tbs. evaporated milk and sugar in large bowl w/wire wisk til smooth. Gently stir in whipped topping. Spread on bottom of pie crust.
2Pour 1 cup evaporated milk in bowl, add pudding mixes. Beat w/wire wisk for 1 minute(mixture will be thick)stir in pumpkin and pumpkin pie spice w/wisk until well mixed. Spread over cream cheese layer.
3Refrigerate for 4 hours or until set
4Substitute for pumkin pie spice: 1 tsp.cinnamon, 1/2 tsp. ground ginger,1/4 tsp. cloves.

About Double Layer Pumpkin Pie

Course/Dish: Pies