My Favorite Pumpkin Pie

Double-Layer Pumpkin Pie


What you will need:

Ready Made Pie Crust...1 (pre-backed)
Cream Cheese...4 oz, softened
Cool Whip...1 ½ cups,
Pumpkin...1 can, 16oz
Jello Pudding Instant Vanillas Pudding...2 packages (4 serving size)
Cold Milk...1 cup plus 1 Tbsp
Sugar...1 Tbsp
Ground Cinamon...1 tsp
Ground Ginger...½ tsp
Ground Cloves...¼ tsp


Putting it together...

• Preheat oven to 450⁰


• Poke the bottom and sides of pie crust with a fork


• Back pie crust in oven for 10-12 minutes


• In a large bowl, mix Cream Cheese, 1 Tbsp of milk, 1 Tbsp Sugar until smooth


• Gently stir in Cool Whip


• Empty mixture in the bottom of the crust and spread evenly




• In another bowl, pour 1 cup of milk


• Add pumpkin, pudding mixes, and spices


• Mix well


• Spread over cream cheese layer




• Refrigerate for 4 hours or until set

Now, being lazy and since my wife doesn't like the graham cracker crust, I use the ready-made pie crust. However, if you like graham crackers, here is the recipe for the crust (the way I like it).

Graham Cracker Crust...



What you will need:

graham cracker crumbs...1 ½ cups (about 20 squares)
butter..._1/3 cups, melted
Measurements courtesy of Betty Crocker


Putting it together...

• Combine the graham cracker crumbs and melted butter


• Mix well


• Layer bottom and sides of pie pan

Originally published as...Double-Layer Pumpkin Pie