Double-Layer Pumpkin Pie
From desertgal 15 years ago
- 4 minutes to make
- Serves 10
A nice change from regular pumpkin pie.
Ingredients
- 4 Ounces PHILADELPHIA cream cheese spread softened (1/2 of 8-oz pkg.) shopping list
- 1 Teaspoon ground ginger shopping list
- 1 Tub Cool Whip whipped topping thawed shopping list
- 1 Tablespoon sugar shopping list
- 1 Teaspoon ground cinnamon shopping list
- 1 Cup milk plus 1 Tbsp shopping list
- 2 Packages JELL-O Instant Pudding & pie filling vanilla flavor (4 serving size) shopping list
- 1 Teaspoon ground cloves shopping list
- 1 honey MAID Graham pie crust (6 oz) shopping list
- 1 can pumpkin (15 oz) shopping list
How to make it
- MIX cream cheese, 1 Tbsp. milk and the sugar in large bowl with wire whisk until well blended. Gently stir in half of the whipped topping. Spread onto bottom of crust.
- POUR 1 cup milk into large bowl. Add pumpkin, dry pudding mixes and spices. Beat with wire whisk 2 min. or until well blended. (Mixture will be thick.) Spread over cream cheese layer.
- REFRIGERATE 4 hours or until set. Top with remaining whipped topping just before serving. Store leftover pie in refrigerator.
- Cooking Know-How: Be sure to use canned 100% pure pumpkin, not canned pumpkin pie mix.
People Who Like This Dish 4
- tuilelaith Columbia, MO
- valinkenmore Malott, WA
- swanmitch Andover, MN
- clbacon Birmingham, AL
- snowcat17 Milwaukee, WI
- desertgal Billings, MT
- Show up here?Review or Bookmark it! ✔
The Rating
Reviewed by 3 people-
Oh, My! This looks lovely!!!
tuilelaith
in Columbia loved it
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YES! I LOVE THIS!!! OMW (Oh My Word) I am making this for Turkey Day... HIGH FIVE FORKS! Thank you...
snowcat17
in Milwaukee loved it
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Love this - thanks for the post!
valinkenmore
in Malott loved it
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