Double Layer Pumpkin Pie

We have so many wonderful memories of family Thanksgivings out at the farm complete with lots of pies,

happy thanksgiving

and lots of cousins eating pie. 🙂

pie eating cousins 2

I make a double layer pumpkin pie, which has become a staple in our home during the holiday season.  I found it in a magazine many years ago, and my family requests it every year for Thanksgiving and Christmas gatherings.

Double layer pumpkin pie 13

The ingredients are simple.

Double layer pumpkin pie ingredients 2

It is no-bake and fun to make with kids.

Double layer pumpkin pie 12

The cream cheese layer: decadent and delightful.

double layer pumpkin pie 4

And the pumpkin mouse on top: cool and refreshing.

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Holiday pie perfection!

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Double Layer Pumpkin Pie
Author: 
Recipe type: desserts, holiday
Cuisine: American
Prep time: 
Total time: 
Serves: 8 pieces
 
Ingredients
  • 1 8 oz package Cream Cheese or Neufchatel Cheese
  • 1 C plus 1 T skim milk, divided
  • 1 T sugar
  • 1 8 oz tub low-fat Cool-Whip, thawed and divided
  • 1 ready made graham cracker crumb crust
  • 1 15 oz can pumpkin
  • 2 3.4 oz packages Vanilla Flavor instant pudding
  • 1 t ground cinnamon
  • ½ t ground ginger
  • ½ t ground cloves
Instructions
  1. Beat cream cheese, 1 T milk and sugar in large bowl until blended.
  2. Stir in half the Cool Whip.
  3. Spread onto bottom of crust.
  4. Beat on low speed remaining milk, pumpkin, pudding and spices for about 2 minutes until mixture is thick.
  5. Spread over cream cheese layer.
  6. Refrigerate 4 hours or until firm. Serve topped with remaining Cool Whip. (optional)

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