Double layer pumpkin pie

Double layer pumpkin pie

Double layer pumpkin pie

Double layer pumpkin pie photo 1
Double layer pumpkin pie photo 2
Double layer pumpkin pie photo 3


  • sugar - 1 Tbsp
  • pumpkin - 1 can
  • cold milk - 1 cup
  • cream cheese, softened - 4 oz
  • Cool Whip, thawed - 1 tub
  • 4 serving size vanilla instant pudding - 2 pkg
  • ground cinnamon* - 1 tsp
  • ground ginger* - 1/2 tsp
  • ground cloves* - 1/3 tsp

How to make double layer pumpkin pie:

In a large bowl, mix cream cheese, 1 Tbsp. milk and sugar with wire whisk until smooth. Gently stir in 1 1/2 cups whipped topping. Spread on bottom of crust. In a second bowl, stir pumpkin, pudding mix and spices into remaining milk. Beat with wire whisk until well blended. (Mixture will be thick.) Spread over cream cheese layer. Refrigerate 4 hours. Serve with remaining whipped topping. Make 8 servings.

*Can substitute with 2 tsp. of pumpkin pie spice.

Recipe categories: Desserts, Pie, Pies and tarts.

Double layer pumpkin pie
Average rating: 3.7 of 5, total votes: 7
Cook. Time: PT20M
Total Time: PT20M

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Related ingredients:
sugar, cream cheese, margarine, melted, cup sugar, container sour cream, whole milk, pillsbury vanilla frosting, unsalted butter, at room temperature, box raisins 1/2 box for large pie, box duncan hines butter recipe golden cake mix
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