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Double Layer Pumpkin Pie

  • 4servings

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Source: www.hungrymonster.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Carbohydrates
VitaminsA, B2, B3, B9, B12
MineralsZinc, Chromium, Calcium, Potassium, Iron, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. Amount Measure Ingredient -- Preparation Method -- -- --

  2. 4 Oz. Cream Cheese Softened

  3. 1 Tbs. Milk Or Half & Half

  4. 1 Tbs. Sugar

  5. 1 1/2 Cups Thawed Cool Whip Whipped Topping

  6. 1 Graham Cracker Pie Crust

  7. 1 Cup Cold Milk Or Half And Half

  8. 16 Oz. Pumpkin

  9. 2 Pkgs. Vanilla Flavor Instant Pudding And Pie

  10. Filling

  11. 1 Tsp. Ground Cinnamon

  12. 1/2 Tsp. Ground Ginger

  13. 1/4 Tsp. Ground Cloves

  14. 1 Ready Made Graham Cracker Crust

Instructions Jump to Ingredients ↑

  1. MIX cream cheese, milk or half and half, and sugar in large bowl with wirewhisk until smooth. Gently stir in whipped topping. Spread on bottom ofcrust. POUR cold milk into bowl. Add pumpkin, pudding mixes and spices.

  2. Beat with wire whisk until well mixed. (mixture will be thick). Spread overcream cheese layer. REFRIGERATE 4 hours or until set. Garnish withadditional whipped topping, if desired. Store leftover pie in refrigerator.

  3. *Helpful Hint* Soften cream cheese in microwave on High 15 to 20 seconds.

  4. *Double Layer Pecan Pumpkin Pie: Stir 1/4 cup toasted chopped pecans intocream cheese mixture. Spread on bottom of crust. Continue as above.

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