Double-Layer Pumpkin Pie Recipe

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This no-bake pumpkin pie includes a delicious cream cheese layer. It's a terrific make-ahead dessert because it needs to refrigerate a few hours. —Donna Freund, Dubuque, Iowa
TOTAL TIME: Prep: 20 min. + chilling
MAKES:6-8 servings
TOTAL TIME: Prep: 20 min. + chilling
MAKES: 6-8 servings


  • 4 ounces cream cheese, softened
  • 1 tablespoon sugar
  • 1 tablespoon milk
  • 1 carton (8 ounces) frozen whipped topping, thawed, divided
  • 1 graham cracker crust (9 inches)
  • 1 cup cold milk
  • 2 packages (3.4 ounces each) instant vanilla pudding mix
  • 1 can (15 ounces) solid-pack pumpkin
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground cloves

Nutritional Facts

1 slice: 369 calories, 16g fat (10g saturated fat), 20mg cholesterol, 522mg sodium, 51g carbohydrate (36g sugars, 3g fiber), 4g protein.


  1. In a small bowl, combine the cream cheese, sugar and milk. Fold in 1-1/2 cups whipped topping. Spoon into crust.
  2. In a large bowl, whisk cold milk and pudding mixes for 2 minutes. Let stand for 2 minutes or until soft-set. Stir in the pumpkin, cinnamon, ginger and cloves.
  3. Spread over cream cheese layer. Spread with remaining whipped topping. Refrigerate for at least 3 hours before cutting. Yield: 6-8 servings.
Originally published as Double-Layer Pumpkin Pie in Taste of Home's Holiday & Celebrations Cookbook Annual 2005, p90

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amillman User ID: 1196761 67117
Reviewed Nov. 21, 2012

"Most requested at Thanksgiving!"

Lyzi User ID: 3361629 151805
Reviewed Oct. 5, 2009

"had to use an electric beater to mix the pudding and pumkin together, it was really lumpy. i also replaced the frozen whipped topping with whipped cream. it was good and i will make again"

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