Double Layer Pumpkin Pie | Dessert Recipe

Double Layer Pumpkin Pie

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Double Layer Pumpkin Pie

Did Cinderella have it all wrong? This Double-Layer Pumpkin Pie proves the pumpkin is better than the prince! Enjoy this creamy Double-Layer Pumpkin Pie.

20 Min(s)

prep time

4 Hr(s) 20 Min(s)

total time




  1. 1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened

  2. 1 Tbsp. sugar

  3. 1 cup plus 1 Tbsp. milk, divided

  4. 1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided

  5. 1 ready-to-use graham cracker crumb crust (6 oz.)

  6. 1 can (15 oz.) pumpkin

  7. 2 pkg. (3.4 oz. each) JELL-O Vanilla Flavor Instant Pudding

  8. 1 tsp. ground cinnamon

  9. 1/2 tsp. ground ginger

  10. 1/4 tsp. ground cloves


  1. Beat cream cheese, sugar and 1 Tbsp. milk in large bowl with whisk until blended. Stir in half the COOL WHIP. Spread onto bottom of crust.
  2. Whisk pumpkin, dry pudding mixes, spices and remaining milk in medium bowl 2 min. (Mixture will be thick.) Spread over cream cheese layer.
  3. Refrigerate 4 hours or until firm.
  4. Serve topped with remaining COOL WHIP.

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