double layer pumpkin pie, grandma w
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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prep time
cook time
method
Refrigerate/Freeze
yield
8 serving(s)
Ingredients
- 4 ounces cream cheese, softened
- 1 tablespoon milk
- 1 tablespoon sugar
- 1 1/2 cups cool whip, thawed
- 1 - 9" graham cracker pie crust
- 1 cup cold milk
- 16 ounces canned pumpkin
- 2 packages instant vanilla pudding
- 1 teaspoon cinnamon
- 1/2 teaspoon ginger
- 1/4 teaspoon cloves
How To Make double layer pumpkin pie, grandma w
-
Step 1Mix 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.
- 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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