Double Layer Pumpkin Pie

Double Layer Pumpkin Pie


A rich, fluffy pie offering layers of delicious pumpkin, vanilla pudding, cream cheese and fall spices.


1 package Honeygrams
4 oz cream cheese, softened
1 tbsp semi-skimmed milk
1 tbsp sugar
1 + 1/2 cups whipped cream
2 tbsp melted butter
1 cup (cold) semi-skimmed milk
2 packages vanilla pudding
1 can pumpkin puree
1 tsp cinnamon, ground
1/2 tsp ginger, ground
1/4 tsp cloves, ground
a little bit of caramel syrup
handful (toasted) walnuts
a little bit of whipped cream


  • Crush a box of Schar Honey Graham Crackers and mix with 2 tbsp of melted butter.  Press into a pie plate and bake for 10 minutes in a preheated 350 degree oven.
  • In a large bowl, whisk together cream cheese, 1 tablespoon of Half & Half, and sugar until smooth. Gently fold in the whipped topping, avoid over mixing! Spread into bottom of a prepared graham cracker crust.
  • Refrigerate while preparing the next layer.
  • In a large bowl whisk pudding mix and 1 c. half and half until thickened, fold in pumpkin, cinnamon, ginger, and cloves.
  • Gently spread over cream cheese layer.
  • Refrigerate 4 hours, or until set.
  • Drizzle lightly with caramel sauce, toasted walnuts and add a dollop of fresh whipped cream just prior to serving!