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Double-Layer Pumpkin Pie

Double-Layer Pumpkin Pie

Cool Whip

When you cut into this pumpkin pie, it reveals a secret fluffy white layer beneath the delicious pumpkin pudding layer. It's like having the whipped cream on the bottom instead of the top!

Ingredients {{adjustedServings}} servings

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Original recipe yields 8 servings



  1. In medium bowl whisk together cream cheese, 1 tablespoon milk and sugar. Gently stir in whipped topping. Carefully spread in crust.
  2. In large bowl beat 3/4 cup milk, pudding mix and spice with wire whisk for 1 minute. Whisk in pumpkin. (Mixture will be thick.) Carefully spread over cream cheese layer.
  3. Refrigerate at least 4 hours or until set.
  4. Garnish as desired. Store in refrigerator. Top with remaining whipped topping just before serving.
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Easier and tastier than pumpkin pie!! I always use only 3/4 cups of 1/2 & 1/2 for the 1 cup of milk. Otherwise it does not set up as well. 1/2 & 1/2 makes it richer and silkier. You can also make your own graham cracker crust and add toasted chopped pecans into the graham cracker mix before pressing it into the pan and baking it..Fabulous!


Pretty dessert but proportions for cream cheese layer make too much and the pumpkin pie spice had a very heavy clove taste. If I use this recipe again I will just use cinnamon, ginger and nutmeg instead of the pumpkin pie spice.


This recipe has been a Thanksgiving tradition in my family for years now. My husband jokes that he knew he was going to marry me the first time he tasted my pumpkin pie. :) The cool whip and jello make it lighter and creamier than regular pumpkin pie. It's especially a hit with picky children!