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Double Layer Pumpkin Pie

Ingredients

  • 4 oz. cream cheese, softened
  • 1 T. milk or half and half
  • 1 T. sugar
  • 1-1/2 C. thawed Cool Whip
  • 1 (6 oz.) graham cracker pie crust
  • 1 C. cold milk or half and half
  • 2 pkg. (4 serving size) vanilla instant pudding and pie filling
  • 1 can (16 oz.) pumpkin
  • 1 tsp. cinnamon
  • 1/2 tsp. ginger
  • 1/2 tsp. ground cloves
  1. Mix cream cheese, 1 T. milk and sugar in a large bowl with a wire whisk till smooth.
  2. Gently stir in Cool Whip and spread on pie crust.
  3. Pour 1 Cup milk into bowl; add pudding mix and beat with wire whisk til well blended, about 1-2 minutes. Mixture will be thick
  4. Stir in pumpkin and spices, mix well with whisk and spread over cream cheese layer
  5. Refrigerate at least three hours
  6. Garnish with additional Cool Whip or nuts if desired

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