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Desserts > Cakes & Pies

Double Layer Pumpkin Pie


Preparation Time: 20 minutes

Refrigeration Time: 4 hours

Servings: 8


4 oz Philadelphia Cream Cheese, softened

1 Tbs 2% milk or half-and-half

1 Tbs sugar

1-1/2 cups thawed COOL WHIP Whipped Topping

1 ready-to-use graham cracker crumb crust (6 oz. or 9 inch)

1 cup cold 2% milk or half-and-half

16 oz pumpkin (1 can)

8 oz JELL-O Vanilla Flavor Instant Pudding and Pie Filling (2 pkg. 4-serving size each)

1 tsp ground cinnamon

1/2 tsp ground ginger

1/4 tsp ground cloves


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

Pour 1 cup cold milk into large 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 or until set. Store leftover pie in refrigerator.

Makes 8 Servings