Double Layer Pumpkin Pie

Nothing says fall more than pumpkin pie. I absolutely love pumpkin anything. Pumpkin pie, pumpkin ice cream, pumpkin cookies. This recipe is an easier version of pumpkin pie. It's so simple and you don't have to bake it. It's completely low maintenance. Definitely a winner in my book.

Printable Recipe

Double Layer Pumpkin Pie
adapted from Kraft recipes

8 oz cream cheese, softened
1 cup plus 1 Tbsp milk, divided
1 Tbsp sugar
8 oz thawed cool whip, divided
1 pre-maid graham cracker crust
1 (15 oz) can pumpkin
2 pkgs. instant vanilla pudding
1 tsp ground cinnamon
1/2 tsp ground ginger
1/4 tsp ground cloves

Beat cream cheese, 1 Tbsp milk, and sugar with a whisk until blended. Stir in half of cool whip. Spread into pie crust. Whisk together remaining 1 cup milk, pumpkin, pudding mixes, and spices for 2 minutes or until well blended. Spread over cream cheese layer. Refrigerate for 4 hours. Serve topped with remaining cool whip.

Serves 8