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Community Recipe
from [ShannonTaylor]
Double Layer Pumpkin Pie

Double Layer Pumpkin Pie

From Kraft

  • Yield: 8 servings ( Serving Size: 1 peice )
  • Cook time:0 Minute
  • Prep time:15 Minutes
  • Chill:4 Hours


  • 4 ounce(s) Cream Cheese
  • 1 Tbsp milk or 1/2 and 1/2
  • 1 tablespoon(s) sugar
  • 1.5 cup(s) Thawed Cool Whip
  • 1 whole(s) Graham Cracker Crust
  • 1 cup(s) milk or 1/2 and 1/2
  • 1 can(s) Pumpkin
  • 2 (4 serving size) package(s) vanilla instant pudding
  • 1 teaspoon(s) cinnamon
  • 1/2 teaspoon(s) ground ginger 1/4 teaspoon(s) ground cloves


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

Pour 1 cup cold milk into bowl. Add pumpkin, pudding mixes and spices. Beat with wire whisk until well mixed. (Mixture will be thick.) Spread over cream cheese layer.

Refrigerate for 4 hours or until set. Garnish with additional whipped topping, if desired. Store leftovers in refrigerator.


Use 4-serving size (x2) of pudding mix. Low fat cream cheese, skim milk, light whipped topping and sugar free/fat free pudding mixes work fine in this recipe!

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Double Layer Pumpkin Pie recipe