Recipes Double Layer Pumpkin Pie


4 ounces cream cheese, softened
1 tablespoon milk or 1 tablespoon half-and-half or 1 tablespoon skim milk
1 tablespoon sugar
1 1/2 cups thawed whipped topping (such as Cool Whip)
1 (9 inch) graham cracker crust
1 cup cold milk or 1 cup half-and-half or 1 cup skim milk
1 (16 ounce) can pumpkin puree
2 (3 1/2 ounce) packages vanilla flavor instant pudding and pie filling mix or 2 (3 1/2 ounce) packages vegetarian instant vanilla pudding mix
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves


1 Mix cream cheese, 1 tablespoon milk and sugar in large bowl with wire whisk until smooth.
2 Gently stir in whipped topping.
3 Spread on bottom of crust.
4 Pour 1 cup cold milk into large bowl.
5 Add pumpkin, pudding mixes and spices.
6 Beat with wire whisk 2 minutes.
7 The mixture will be thick.
8 Spread over cream cheese layer.
9 Refrigerate 4 hours or until set.
10 Garnish with additional whipped topping and chocolate-dipped pecan halves.
11 Store in the refrigerator until just before serving.

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Farm Hand
This sounds amazing! I'm always looking for new recipes for Thanksgiving. I actually go to about 4 "potluck" gatherings in the month of November. I'll be sure to try this at one of those, before Thanksgiving.

Smarty Plants

Farm Hand
Thanks for sharing the recipe! The pumpkin flavor isn't too strong and the filling has a nice texture. I made two of these last weekend for a church get-together and the pies were a big hit.


Farm Hand
Oh my goodness, this sounds amazing! And it looks so easy to make, too. I'm definitely going to have to gather up the ingredients for this and make one soon.