On Line Cookbook
Double Layer Pumpkin Pie
Home . Contents . Index . Search . Glossary
Print Friendly Recipe
Recipe Information
No Cooking, Delicious Pie

T. Curtis


  • 4 oz (112 grm). Philadelphia Cream Cheese, softened
  • 1 cup (225 ml) plus 1 Tbsp (15 ml). milk, divided
  • 1 Tbsp (15 ml). sugar
  • 1 8 oz (224 grm). tub Cool Whip Whipped Topping, thawed, divided
  • 1 6 oz (168 grm). graham cracker pie crust
  • 1 15 oz (420 grm). can pumpkin
  • 2 pkgs. (4 serving size each) Jello Vanilla Flavor Instant Pudding & Pie Filling
  • 1 tsp (5 ml). ground cinnamon
  • 1/2 tsp (2 ml). ground ginger
  • 1/4 tsp (1 ml). ground cloves
  • Mix cream cheese, 1 Tbsp (15 ml). milk, and the sugar in a large bowl until well blended.
  • Gently stir in half of the whipped topping.
  • Spread onto bottom of graham cracker pie crust.
  • Pour 1 cup (225 ml) milk into clean large bowl.
  • Add pumpkin, dry pudding mixes, and spices.
  • Beat with wire whisk 2 minutes or until well blended (Mixture will be thick).
  • Spread over cream cheese layer in pie crust.
  • Refrigerate for four hours or until set.
  • To serve:
  • Dollop with remaining whipped topping.
  • Store in refrigerator.

Quantity Calculator
Adjust the Serves/Makes quantity to:
Set to 0 for the original quantity

Copyright ©1997-2019 by Synergetic Data Systems Inc. All rights reserved.
SDSI neither endorses nor warrants any products advertised herein. All recipe content provided to SDSI is assumed to be original unless identified as otherwise by the submitter.

SDSI provides all content herein AS IS, without warranty. SDSI is not responsible for errors or omissions, nor for consequences of improper preparation, user allergies, or any other consequence of food preparation or consumption.

This site uses cookies, but they do not contain or tranmit any personal information.

Send comments to our email. For more information, check our About the Cookbook page.