double layer pumpkin pie
I came across this receipe years ago from one of those Sunday paper coupon leaflets (1996) and have been making it every year since from Thanksging thru Christmas...This is a very simple nobake pie that even the children can't wait to get a piece of..Mix & Enjoy!!!!
prep time
15 Min
cook time
method
---
yield
8 serving(s)
Ingredients
- 4 ounces philadelphia brand cream cheese (softened)
- 1 tablespoon each milk & sugar
- 8 ounces thawed cool whip (whipped topping).
- 1 - prepared deep dish graham cracker crumb crust
- 1 cup cold milk
- 1 can (15oz) pumpkin-libby's 100% pure pumpkin
- 2 packages (4-serving size)jello vanilla flavor instant pudding & pie filling
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
How To Make double layer pumpkin pie
-
Step 1MIX cream cheese,1Tbsp. milk and sugar in large bowl with wire whisk until smooth. Gently stir in 3/4 of the whipped topping (saving the additional for the top). Spread on bottom of crust.
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Step 2POUR 1 cup cold milk into large bowl. Add pumpkin,pudding mixes and spices. Beat with wire whisk until well mixed. (Mixture will be thick.)Spread over cream cheese layer.
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Step 3Refrigerate 4 hours or until set. Garnish with additional whipped topping, if desired. Store leftover pie in refrigerator.
- 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!
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Category:
Pies
Tag:
#Quick & Easy
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