"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Double Layer Pumpkin Pie Recipe

  Tried it? Rate this Recipe:


This recipe for Double Layer Pumpkin Pie, by , is from The Pazzelli Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Connie Latham
Added: Friday, October 23, 2009


4 ounces cream cheese softened
4 T milk or half-n-half
1 T sugar
1 1/2 cups thawed Cool Whip
1 graham cracker pie shell
1 cup milk or half-n-half
2 packages vanilla instant pudding and pie filling
1 can (16 oz) pumpkin
1 tsp. ground cinnamon
1/2 tsp. ground ginger
4 tsp. ground cloves

Mix cream cheese, milk and sugar in large bowl and beat with wire whisk until smooth. Gently stir in whipped topping. Spread mixture on bottom of crust. Pour 1 cup milk into bowl, add pudding and beat with wire whisk for 1-2 minutes until well blended (mixture will be thick). Stir in pumpkin and spices and mix well. Spread over cream cheese layer, refrigerate at least 3 hours. Garnish with additional whipped topping and nuts if desired.




Learn more about the process to create a cookbook -- or
Start your own personal family cookbook right now!  Here's to good eating!

Search for more great recipes here from over 500,000 in our family cookbooks!


Bookmark and Share




Cookbooks are great for Holiday Gifts, Wedding Gifts, Bridal Shower ideas and Family Reunions!

*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.

Search for more great recipes here from over 500,000 in our family cookbooks!