double layer pumpkin pie

Name: Double Layer Pumpkin Pie
Prep time: 2 h
Yield: 6
Ingredients: 1 8 ounce(s) cream cheese; 2 tablespoon(s) milk; 2 tablespoon(s) sugar; 1 8 ounce(s) container of cool whip; 1 cup(s) cold milk; 2 package(s) vanilla instant pudding; 1 can(s) 16oz libby's pumpkin; 1 teaspoon(s) ground cinnamon; 1/2 teaspoon(s) ground ginger; 1/4 teaspoon(s) ground cloves; 2 package(s) graham cracker pie crust

(1 RATING)

41 Pinches

Mary Bilderback

gray, GA

Updated on Nov 14, 2011

My family dosn't really like the standard pumpkin pie, too strong.But this recipe I have been making over the 20 yrs or longer for my family. I have to make ever holiday.It is good.

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prep time 2 Hr

cook time

method ---

yield 6 to 8

Ingredients

1 8 ounces cream cheese
2 tablespoons milk
2 tablespoons sugar
1 8 ounces container of cool whip
1 cup cold milk
2 packages vanilla instant pudding
1 can 16oz libby's pumpkin
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
2 packages graham cracker pie crust

How To Make double layer pumpkin pie

Step 1

Mix cream cheese,2 tbsp of milk and sugar until smooth. Then add the tub of cool whip,gently. spread on the bottom of 2 graham cracker crust pie shells.

Step 2

Pour the cup of milk,and add pudding mixes and beat for 1 minute,it will be thick.Stir in pumpkin and spices until it is well mixed, and spread over the cream cheese mixture.
Step 3

Refrigerate for 4 hrs,and top with cool whip and serve.
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