Double Layer Pumpkin Pie

This has become a standard around Thanksgiving time.


  • 4 ounces cream cheese, softened
  • 1 tablespoon milk or half-and-half
  • 1 tablespoon sugar
  • 1½ cups thawed Cool Whip™ topping
  • 1 graham cracker pie crust
  • 1 cup cold milk or half-and-half
  • 1 can (16 oz) pumpkin
  • 2 packages (4-serving size) vanilla instant pudding & pie filling
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground cloves

Putting It Together

Mix cream cheese, 1 tablespoon milk and sugar in a large bowl with wire whisk until smooth. Gently stir in whipped topping. Spread on bottom of crust.

Pour 1 cup cold milk into bowl. Add pumpkin, pudding mixes and spices; beat with wire whisk until well mixed (Mixture will be thick). Spread over cream cheese layer.

Refrigerate 4 hours until set. Garnish with additional whipped topping if desired. Store leftover pie in easily accessible location within refrigerator.


Stir in ¼ cup toasted, chopped pecans into cream cheese mixture. Spread on bottom of crust. Continue as above.

Makes 4 to 5 servings


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