Double Layer Pumpkin Pie

Shon Borneman

By
@shonok

I know that you don't cook this, but I didn't want to put the 4 hours of refrigerator time on prep time because I didn't want anyone just glancing at the recipe to think you had a 4 hour prep time.

With that aside, I love, love, love this pie.


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Rating:

Comments:

Serves:

6-8

Prep:

30 Min

Cook:

4 Hr

Method:

Refrigerate/Freeze

Ingredients

1
8 in. graham cracker pie crust
4 oz
cream cheese, softened
1 Tbsp
evaporated milk
1 c
evaporated milk
2 pkg
vanilla instant pudding
1 Tbsp
granulated sugar
1 can(s)
pure pumpkin (15 oz.)
1 1/2 c
whipped topping
1 tsp
ground cinnamon
1/2 tsp
ground ginger
1/4 tsp
ground cloves
additional whipped topping

Directions Step-By-Step

1
COMBINE cream cheese, 1 tablespoon evaporated milk and sugar in large bowl with wire whisk until smooth. Gently stir in whipped topping. Spread on bottom of pie crust.
2
POUR 1 cup evaporated milk into bowl. Add pudding mixes. Beat with wire whisk for 1 minute (mixture will be thick). Stir in pumpkin and pumpkin pie spice with wire whisk until well mixed. Spread over cream cheese layer.
3
REFRIGERATE for 4 hours or until set. Garnish with additional whipped topping, if desired.
4
* NOTE: 1 teaspoon ground cinnamon, 1/2 teaspoon ground ginger and 1/4 teaspoon ground cloves can be substituted for pumpkin pie spice.

About this Recipe

Course/Dish: Pies, Other Desserts
Main Ingredient: Sugar
Regional Style: American
Other Tag: For Kids