double-layer pumpkin pie

Name: Double-Layer Pumpkin Pie
Prep time: 20 min
Yield: 10
Ingredients: 1 package(s) (8 oz) cream cheese, softened; 1 cup(s) plus 1 tablespoon milk, divided; 1 tablespoon(s) sugar; 1 - (8 oz) tub cool whip whipped topping, thawed, divided; 1 - graham pie crust (6 oz); 1 can(s) (15 oz) pumpkin; 2 package(s) (3.4 oz each) vanilla flavor instant pudding; 1 teaspoon(s) ground cinnamon; 1/2 teaspoon(s) ground ginger; 1/4 teaspoon(s) ground cloves

(1 RATING)

89 Pinches 1 Photo

Sherri Greer

Smithsburg, MD

Updated on Oct 17, 2011

This is fantastic and so addicting

Rate

prep time 20 Min

cook time

method ---

yield 10 serving(s)

Ingredients

1 package (8 oz) cream cheese, softened
1 cup plus 1 tablespoon milk, divided
1 tablespoon sugar
1 - (8 oz) tub cool whip whipped topping, thawed, divided
1 - graham pie crust (6 oz)
1 can (15 oz) pumpkin
2 packages (3.4 oz each) vanilla flavor instant pudding
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves

How To Make double-layer pumpkin pie

Step 1

BEAT cream cheese, 1 Tbsp. milk and sugar in large bowl with whisk until blended. Stir in 1/2 of whipped topping. Spread onto crust.

Step 2

WHISK remaining milk, pumpkin, pudding mixes and spices 2 min. (mixture will be thick). Spread over cream cheese layer.
Step 3

REFRIGERATE 4 hours or until set. Top with remaining whipped topping just before serving.
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