Cade's Favorite Double Layer Pumpkin Pie
Cade's Favorite Double Layer Pumpkin Pie

We have a recipe book that my SIL made for us with a whole bunch of family recipes. One of the recipes is called, “Cade’s Favorite Double Layer Pumpkin Pie“. Obviously I had no choice, but to make it. Cade says he doesn’t remember there being separate layers, so next time I’m just going to mix the two layers together. We sprinkled a little cinnamon sugar all over the pie just because. I love a good pie, and I love that this one is so creamy. Plus, it’s a graham cracker crust, which I also love.

Double Layer Pumpkin Pie

Double Layer Pumpkin Pie
Recipe type: Dessert
Cuisine: American
Prep time: 
Total time: 
Pumpkin pie is always a favorite during the holiday season, bring this to the family meal and there will be smiles all around!
  • Recipe from Miss Nancy (Cade's Mama)
  • 4 oz Cream Cheese (I used Neufchatel), softened
  • 1 Tablespoon Milk
  • 1 Tablespoon Sugar
  • 1 8oz Tub Cool Whip
  • 1 Graham Cracker or Vanilla Wafer Crust
  • 1 Cup Milk
  • 1 15oz Can Pumpkin
  • 2 Pkg 4oz serving size French Vanilla Pudding
  • 1 Teaspoon Ground Cinnamon
  • ½ Teaspoon Ground Ginger
  • ¼ Teaspoon Ground Cloves
  1. Mix the cream cheese (remember you want it softened so it will be smooth) with the milk and sugar in a large bowl. Beat until smooth. Gently fold in half of the cool whip. Spread onto the bottom of the pie crust and set aside.
  2. Pour 1 cup of milk, pumpkin, dry pudding mixes, and spices into a large bowl. Beat the mixture until smooth and thick. Spread on top of the first mixture. Place in the fridge for 4 hours, or until set.
  3. Top with remaining cool whip and serve!