double layer pumpkin pie
(2 ratings)
I came across this receipe years ago from one of those Sunday paper coupon leaflets (1996) and have been making it every year since from Thanksging thru Christmas...This is a very simple nobake pie that even the children can't wait to get a piece of..Mix & Enjoy!!!!
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(2 ratings)
yield
8 serving(s)
prep time
15 Min
Ingredients For double layer pumpkin pie
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4 ozphiladelphia brand cream cheese (softened)
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1 Tbspeach milk & sugar
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8 ozthawed cool whip (whipped topping).
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1prepared deep dish graham cracker crumb crust
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1 ccold milk
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1 can(15oz) pumpkin-libby's 100% pure pumpkin
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2 pkg(4-serving size)jello vanilla flavor instant pudding & pie filling
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1 tspground cinnamon
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1/2 tspground ginger
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1/4 tspground cloves
How To Make double layer pumpkin pie
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1MIX cream cheese,1Tbsp. milk and sugar in large bowl with wire whisk until smooth. Gently stir in 3/4 of the whipped topping (saving the additional for the top). Spread on bottom of crust.
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2POUR 1 cup cold milk into large bowl. Add pumpkin,pudding mixes and spices. Beat with wire whisk until well mixed. (Mixture will be thick.)Spread over cream cheese layer.
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3Refrigerate 4 hours or until set. Garnish with additional whipped topping, if desired. Store leftover pie in refrigerator.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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