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  • Writer's pictureTips From Pips

Double Layer Pumpkin Pie


  • 4 ounces cream cheese, softened

  • 1 T milk or half and half

  • 1 T sugar

  • 1 ½ cups thawed cool whip

  • 1 Cup cold milk or half and half

  • 1 Graham cracker crust pie

  • 2 packages (4 serving size) vanilla instant pudding & pie filling

  • 1 can (16 oz.) pumpkin

  • 1 tsp ground cinnamon

  • ½ tsp ground ginger

  • ¼ tsp ground cloves


  1. Mix cream cheese, 1 T milk and sugar in a large bowl with wire whisk until smooth. Gently stir in whipped topping.

  2. Spread on bottom of the graham cracker crust.

  3. Pour 1 cup milk into a bowl. Add pudding mixes. Beat with a wire whisk for one minute. (Mixture will be thick)

  4. Stir in pumpkin and spices until well mixed. Spread over cream cheese layer.

  5. Refrigerate 4 hours or until set.

Makes 8 servings.

*hint* if you forget to soften the cream cheese, microwave it on high for 15 to 20 seconds.

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