Double Layer Pumpkin Pie

Double Layer Pumpkin Pie

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    • Difficulty Level

This pie travels well as long as it’s kept cold. Bring along the Cool Whip® or homemade whipped cream to garnish each serving.

EQUIPMENT NEEDED:

  • 2 large bowls
  • hand mixer or wire whisk
  • measuring cups
  • measuring spoons
  • mixing spatulas
  • small sauté pan (optional)

Recipe Rating

  • (5 /5)
  • 1 rating

Ingredients

  • PIE BOTTOM LAYER:
  • 4 ounces cream cheese, softened
  • 1 tablespoon milk, or half & half
  • 1 tablespoon sugar
  • 1 1/2 cups whipped topping, Cool Whip®; thawed
  • 1 graham cracker pie crust, 9 inch, already made
  • PIE TOP LAYER:
  • 3/4 cup milk, cold; or half and half
  • 1 can pumpkin, 16 ounce
  • 2 packages vanilla instant pudding and pie filling, 4-serving size
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 1/4 cup pecans, chopped and toasted
  • 1 tablespoon whipped topping, Cool Whip®; to garnish each slice

Nutrition Info

  • 293 Calories

  • 19g Fat

  • 4g Protein

  • 28g Carbohydrate

  • 1g Dietary Fiber

  • 19mg Cholesterol

  • 229mg Sodium

Instructions

  1. PIE BOTTOM LAYER: 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.
  2. PIE TOP LAYER: Pour 1 cup cold milk into bowl. Add pumpkin, pudding mixes and spices. Beat with wire whisk or hand mixer until well blended. (Mixture will be thick.) Spread over the cream cheese layer.
  3. Refrigerate for at least 4 hours or until set. Garnish with additional whipped topping, if desired.
  4. OPTION: Stir 1/4 cup toasted chopped pecan into cream cheese mixture if desired.
  5. NOTE: If you would like to lighten up on the calories and sugar intake; this recipe also works using “Lite” Cool Whip®, “1/3 Less Fat” cream cheese, and “Sugar Free” instant pudding mix. It’s not quite as rich, but still immensely satisfying.
  6. Store and leftover pie in the refrigerator.

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