double layer pumpkin pie
This is my FAVORITE desert recipe of all time! I found this recipe on an evaporated milk label years ago. It's become my tradition for Thanksgiving and Christmas. Enjoy!
prep time
10 Min
cook time
method
No-Cook or Other
yield
8 serving(s)
Ingredients
- 1 - 8 in prepared graham cracker pie crust
- 1 tablespoon evaporated milk, chilled
- 1 1/2 cups frozen whipped topping, thawed
- 2 packages vanilla instant pudding & pie filling (3.4 oz ea)
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 4 ounces cream cheese, softened
- 1 tablespoon granulated sugar
- 1 cup evaporated milk
- 1 can 100% pure pumpkin (15 oz can)
- - whipped topping (optional)
How To Make double layer pumpkin pie
-
Step 1COMBINE cream cheese, 1 Tbsp evaporated milk & sugar in large bowl with wire whisk until smooth. Gently stir in whipped topping. Spread on bottom of pie crust.
-
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 & spices with wire whisk until well mixed. Spread over cream cheese layer.
-
Step 3REFRIGERATE for 4 hours or until set. Garnish with additional whipped topping if desired.
- 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
Tag:
#Quick & Easy
Ingredient:
Non-Edible or Other
Method:
No-Cook or Other
Culture:
American
Comment & Reviews
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