Scott's Recipe

Pies - Double Layer Pumpkin

Category: Desserts, Cakes & Pies

4 oz cream cheese, softened
1 cup & 1 tbsp cold milk
1 Tbsp sugar
1 tub (8oz) cool whip, thawed
1 graham cracker crust (Deep Dish If Possible)
1 (16oz) can Pumpkin
2 packages (4 serving size) vanilla instant pudding & pie filling
1 tsp ground cinnamon
½ tsp ground ginger or nutmeg
¼ tsp ground cloves or all spice


1. In a large bowl, mix cream cheese, 1 tbsp milk and sugar with wire whisk until smooth.
2. Gently stir in 1 ½ cups whipped topping.
3. Spread on bottom of crust.
4. In a second bowl, stir pumpkin, pudding mix and spices into remaining milk.
5. Beat with wire whisk until well blended. (Mixture will be thick)
6. Spread over cream cheese layer.
7. Refrigerate for at least 4 hours.
8. Serve with remaining whipped topping.