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Jamie Bowling

Double Layer Pumpkin PIe


  • 4-oz cream cheese, softened 
  • 1 Tablespoon milk 
  • 1 Tablespoon sugar 
  • 1 8-oz tub Cool Whip 
  • 1 graham cracker or vanilla wafer crust 
  • 1 cup milk 
  • 1 15-oz can pumpkin 
  • 2 4-oz packages vanilla pudding 
  • 1 teaspoon ground cinnamon 
  • ½ teaspoon ground ginger 
  • ¼ teaspoon ground cloves


Mix the cream cheese with the tablespoon of milk and sugar in a large bowl. Beat until smooth. Gently fold in half of the cool whip. Spread onto the bottom of the pie crust and set aside. Pour cup of milk, pumpkin, dry pudding mixes, and spices into a large bowl. Beat the mixture until smooth and thick. Spread on top of the cream cheese mixture. Place in the refrigerator for four hours, or until set. Top with remaining cool whip and serve!