Skip to content

Granny’s Double Layer Pumpkin Pie

March 4, 2017

Granny’s Double Layer Pumpkin Pie


4 oz. cream cheese, room temperature

1 Tbsp. milk or half and half

1 Tbsp. sugar

1 ½ cups cool whip topping

1 Graham cracker pie crust

2 pkgs. (3.4 oz each) Vanilla Instant Pudding & Pie Filling

1 cup milk or half and half

16 oz. pumpkin

Granny’s Pumpkin Pie Spice, see recipe below


Cream together cream cheese, milk and sugar in a large bowl until smooth.   Fold in cool whip topping.   Spread on bottom of prepared graham cracker crust.


Mix together pudding mix and milk with wire whisk until blended, it will be think.   Stir in pumpkin, cinnamon, ginger and cloves if using.   Spread over cream cheese layer.   Chill in refrigerator at least 3 hours or overnight.


Top with more cool whipped topping a sprinkle of cinnamon and nuts if desired.   Serves 8.


Granny’s Pumpkin Pie Spice:

1/2 tsp. ground cinnamon

1/4 tsp. ground ginger

1/8 tsp. ground allspice

1/8 tsp. ground nutmeg

Dash of ground cloves, optional


Spice for 1 pumpkin pie.

Posted by The Deedol Collection….aka Granny’s Favorites Cookbooks


From → Uncategorized

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s

%d bloggers like this: