double layer pumpkin pie
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.
prep time
30 Min
cook time
4 Hr
method
Refrigerate/Freeze
yield
6-8 serving(s)
Ingredients
- 1 - 8 in. graham cracker pie crust
- 4 ounces cream cheese, softened
- 1 tablespoon evaporated milk
- 1 cup evaporated milk
- 2 packages vanilla instant pudding
- 1 tablespoon granulated sugar
- 1 can pure pumpkin (15 oz.)
- 1 1/2 cups whipped topping
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- - additional whipped topping
How To Make double layer pumpkin pie
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Step 1COMBINE 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.
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Step 2POUR 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.
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Step 3REFRIGERATE for 4 hours or until set. Garnish with additional whipped topping, if desired.
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Step 4* NOTE: 1 teaspoon ground cinnamon, 1/2 teaspoon ground ginger and 1/4 teaspoon ground cloves can be substituted for pumpkin pie spice.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Category:
Pies
Category:
Other Desserts
Tag:
#For Kids
Culture:
American
Ingredient:
Sugar
Method:
Refrigerate/Freeze
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