Double Layer Pecan Pumpkin Pie
From mrsc543 15 years ago
- - to make
- Serves 8
This recipe came from a newspaper many years ago. Simple to make and yummy to eat! I t does require 4 hours to chill, if you can wait that long!!
Ingredients
- 4 oz soften cream cheese shopping list
- 1 Tbsp half and half shopping list
- 1 Tbsp sugar shopping list
- 1 1/2 cups thawed whipped topping shopping list
- 1 ready made graham cracker crust (6 oz) shopping list
- 1 cup cold half and half shopping list
- 16 oz can of pumpkin shopping list
- 2 pkg (4 serving size) vanilla instant pudding shopping list
- 1 tsp ground cinnamon shopping list
- 1/2 tsp ground ginger shopping list
- 1/4 tsp ground cloves shopping list
- 1/4 cup toasted chopped pecans shopping list
How to make it
- Mix cream cheese, 1 Tbsp half and half, and sugar with a wire whisk until smooth. Mix in chopped pecans.
- Gently stir in whipped topping.
- Spread on bottom of crust.
- Pour 1 cup half and half into a bowl and add pumpkin, pudding mixes and spices. Beat with whisk until well blended (mixture will be thick).
- Spread over cream cheese layer.
- Refrigerate for four hours or until set.
- Garnish with additional whipped topping and chopped pecans, if desired .
The Rating
Reviewed by 7 people-
Sound very good! high 5
cuzpat
in Sikeston loved it
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sounds like it will be good... saving it to try... five forks
peetabear
in mid-hudson valley loved it
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Double delicious!
jett2whit
in Union City loved it
Reviews & Comments 7
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