double layer pumpkin pie, grandma w

Name: Double Layer Pumpkin Pie, Grandma W
Yield: 8
Cuisine: American
Ingredients: 4 ounce(s) cream cheese, softened; 1 tablespoon(s) milk; 1 tablespoon(s) sugar; 1 1/2 cup(s) cool whip, thawed; 1 - 9" graham cracker pie crust; 1 cup(s) cold milk; 16 ounce(s) canned pumpkin; 2 package(s) instant vanilla pudding; 1 teaspoon(s) cinnamon; 1/2 teaspoon(s) ginger; 1/4 teaspoon(s) cloves

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review

Recipe by

Megan Stewart

@GSMegan

Middletown, OH

Pumpkin pie, and cheesecake (sort of), YUMMY! Thanks Grandma W! If you want, add 1/4 c toasted chopped pecans into the cheese layer...

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yield 8 serving(s)

method Refrigerate/Freeze

Ingredients For double layer pumpkin pie, grandma w

4 oz

cream cheese, softened
1 Tbsp

milk
1 Tbsp

sugar
1 1/2 c

cool whip, thawed
1

9" graham cracker pie crust
1 c

cold milk
16 oz

canned pumpkin
2 pkg

instant vanilla pudding
1 tsp

cinnamon
1/2 tsp

ginger
1/4 tsp

cloves

How To Make double layer pumpkin pie, grandma w

1
Mix cream cheese, 1 T milk and sugar until smooth. Stir in cool whip and spoon into the bottom of your crust. Pour milk into a bowl, add pumpkin, pudding mixes and spices. Mixture will be thick, but blend well. Spread over cheese layer. Refrigerate 4 hours or until set. Garnish with whipped cream. Store in fridge.
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double layer pumpkin pie, grandma w

Ingredients For double layer pumpkin pie, grandma w

How To Make double layer pumpkin pie, grandma w

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