double layer pumpkin pie

Name: Double Layer Pumpkin Pie
Prep time: 15 min
Cuisine: American
Ingredients: 4 ounce(s) cream cheese, room temperature; 1 tablespoon(s) milk; 1 tablespoon(s) sugar; 1 1/2 cup(s) cool whip, thawed; 1 package(s) graham cracker pie crust; 1 cup(s) cold milk; 2 box(es) vanilla instant pudding; 16 ounce(s) pumpkin, canned or cooked; 1 teaspoon(s) cinnamon, ground; 1/2 teaspoon(s) ginger, ground; 1/4 teaspoon(s) clove, ground

(1 RATING)

216 Pinches 1 Photo

Zelda Hopkins

Webb City, MO

Updated on Oct 8, 2011

I really like the contrast of this pie. The two layers are delicious together. Its yummy.

Rate

prep time 15 Min

cook time

method Refrigerate/Freeze

yield serves 6-8

Ingredients

4 ounces cream cheese, room temperature
1 tablespoon milk
1 tablespoon sugar
1 1/2 cups cool whip, thawed
1 package graham cracker pie crust
1 cup cold milk
2 boxes vanilla instant pudding
16 ounces pumpkin, canned or cooked
1 teaspoon cinnamon, ground
1/2 teaspoon ginger, ground
1/4 teaspoon clove, ground

How To Make double layer pumpkin pie

Step 1

Mix cream cheese, 1 tablespoon milk and sugar in a large bowl with wire whisk until smooth. Gently stir in cool whip and spread on bottom of crust. Pour 1 cup of milk into a bowl. Add pudding mixes. Beat with a wire whisk for 1 minute. Mixture will be thick. Stir in pumpkin and spices with wire whisk until well mixed. Spread over cream cheese mixture. Refrigerate 4 hours or until set.
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