Double Layer Pumpkin Pie

Double Layer Pumpkin PieUsually, this time of year brings thoughts of being thankful and grateful of the many things that have been given to us, so, this is my little way of adding to that.  This pie I have been making for years, and it is just sooo good, you will not be able to resist.


3 cups crushed Peek Freans Ginger or Cinnamon Crisp Cookies (about 30 cookies)
1/3 cup butter or margarine, melted
1 pkg  ( 135 g/6 serving) vanilla cooked pudding and pie filling
2 Cups Milk
1 cup canned pure pumpkin puree
1 tsp. pumpkin pie spice
125 g ( half of a 250 g package) Cream Cheese, softened
1 tbsp. Sugar
3 cups thawed whipped topping (Cool Whip), divided


Preheat oven to 350F.  Mix crumbs with butter; press firmly onto bottom and up side of 9 inch pie plate.  Bake for 10 minutes, set aside to cool.

Combine dry pudding mix, milk, pumpkin and spice into large microwaveable bowl.  Microwave on HIGH 9 – 11 minutes, or until mixture comes to a boil, stirring every 2 minutes.  Cover surface with plastic wrap.  Cool 10 – 15 minutes., Stirring occasionally.

Meanwhile, beat cream cheese and sugar in medium bowl with wire whisk until well bended.  Gently stir in 2 cups of the whipped topping.  Spread into crust, top evenly with pudding mixture.  refrigerate 4 hours or overnight.

Serve topped with remaining whipped topping or your own whipped cream.

Store leftover pie in refrigerator.

Makes 8 servings.



5 thoughts on “Double Layer Pumpkin Pie

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