Double-Layer Pumpkin Pie
From mountainmama 15 years ago
- 240 minutes to make
- Serves 10
If you like pumpkin and cream cheese you'll love this recipe it's so good... So many wonderful flavors that meld together to give this great double pie.
Ingredients
- 1 pkg. (8 oz.) cream cheese, softened shopping list
- 1 cup plus shopping list
- 1 Tbsp. milk, divided shopping list
- 1 Tbsp. sugar shopping list
- 1 tub (8 oz.) Cool Whip whipped topping, thawed, divided shopping list
- 1 graham pie crust (6 oz.) shopping list
- 1 can (15 oz.) pumpkin shopping list
- 2 pkg. (3.4 oz. each) vanilla flavor instant pudding shopping list
- 1 tsp. ground cinnamon shopping list
- 1/2 tsp. ground ginger shopping list
- 1/4 tsp. ground cloves shopping list
How to make it
- BEAT cream cheese, 1 Tbsp. milk and sugar in large bowl with whisk until blended. Stir in 1/2 of whipped topping. Spread into crust.
- WHISK remaining milk, pumpkin, pudding mixes and spices 2 min. (Mixture will be thick.) Spread over cream cheese layer.
- REFRIGERATE 4 hours or until set. Top with remaining whipped topping just before serving.
- *Be sure to use canned 100% pure pumpkin, not the canned pumpkin pie mix.
People Who Like This Dish 2
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