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Nutrition Facts
Serving Size 1 (172g) Recipe makes 8 servings
Calories 363
Calories from Fat 146		(40%)
Amount Per Serving		%DV
	Total Fat 16.3g	25%
	Saturated Fat 7.1g	35%
	Monounsaturated Fat 5.9g
	Polyunsaturated Fat 2.4g
	Trans Fat 0.0g
Cholesterol 28mg		9%
Sodium 604mg		25%
Potassium 309mg		8%
Total Carbohydrate 51.6g		17%
	Dietary Fiber 0.9g	3%
	Sugars 38.0g
Protein 4.3g		8%
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Double Layer Pumpkin Pie

Recipe #48158 | 20 min | 20 min prep | add private note

⁽⁴²⁾ RATE IT NOW Print Recipe

By: Sackville
Dec 9, 2002

This recipe comes from the Kraft people. It sounded so good I just had to share.

SERVES 8 , 1 9inch pie (change servings and units)

Ingredients

4 ounces cream cheese, softened
1 tablespoon milk or half-and-half or skim milk
1 tablespoon sugar
1 1/2 cups thawed whipped topping (such as Cool Whip)
1 (9 inch) graham cracker crust
1 cup cold milk or half-and-half or skim milk
1 (16 ounce) can pumpkin puree
2 (3 1/2 ounce) packages vanilla flavor instant pudding and pie filling mix or vegetarian instant vanilla pudding mix
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves

Directions

1
Mix cream cheese, 1 tablespoon milk and sugar in large bowl with wire whisk until smooth.
2
Gently stir in whipped topping.
3
Spread on bottom of crust.
4
Pour 1 cup cold milk into large bowl.
5
Add pumpkin, pudding mixes and spices.
6
Beat with wire whisk 2 minutes.
7
The mixture will be thick.
8
Spread over cream cheese layer.
9
Refrigerate 4 hours or until set.
10
Garnish with additional whipped topping and chocolate-dipped pecan halves.
11
Store in the refrigerator until just before serving.

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Featured Reviews for This Recipe

From: sweetcakes

On Oct 28, 2009

This was really easy and fun to put together. This made a nice weeknight dessert that we will definately be making again! Thanks for posting!

0 people found this review helpful

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From: Bekahbv

On Oct 13, 2009

Wonderful! My daughter's first pumpkin pie and we all loved it. Thank you for this recipe!

0 people found this review helpful

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From: Elmolvsu

On Oct 8, 2003

This is my most favorite pumpkin pie. It is a tradition in my house that my dad and I make this together every year the day before Thanksgiving. Just a note about the directions - I always mix the milk and the pudding together and then add the pumpkin and spices. I have found that this makes sure the pudding is completely mixed together.

9 people found this review helpful

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From: Mini Chef Ty

On Nov 25, 2006

This is so yummy. I could eat a million infinity five hundred and could eat the whole pie twice a day! I measured everything. I whisked(electric whisk)it(the cool whip mixture) and put it in the pie shell all by myself. I wisked the pumpkin part too but had help putting it on the white creamy part. Thank you Chef! UPDATE: I made this for my family for Thanksgiving and used fresh pumpkin - it did not hold together well.... and I will stick with the can next time.... still yummy!

5 people found this review helpful

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