Double Layer Pumpkin Pie

I believe I started to make this recipe around 1993. It's a no-bake double layer pumpkin pie made with pudding. It's a tradition in our family and might become in yours too!

Double Layer Pumpkin Pie

1 1/2 c cool whip
4 oz. soft cream cheese
1 T milk
1 T sugar

1 c cold milk
2 pkg. instant vanilla pudding
1 can real pumpkin
2 t pumpkin pie spice

1 graham crust

Mix the cream cheese, milk and sugar with a whisk until smooth. Add the cool whip and spread into the graham crust on the bottoms and up the sides. Mix 1 c milk with the pudding. Whisk for 1-2 minutes until thick. Add pumpkin and spices. Spread over the cream cheese mixture. Refrigerate at least 3 hours. Garnish and serve!Print Friendly and PDF