double layer pumpkin pie

Name: Double Layer Pumpkin Pie
Ingredients: 1 - graham cracker pie crust; 4 ounce(s) cream cheese; 1 tablespoon(s) evaporated milk, chilled; 1 tablespoon(s) sugar; 1 1/2 cup(s) frozen whipped topping, thawed; 1 cup(s) evaporated milk, chilled; 2 package(s) (3.4 oz.) vanilla instant pudding and pie filling; 1 can(s) (15 oz) pumpkin; 2 teaspoon(s) pumpkin pie spice; - whipped topping

(1 RATING)

28 Pinches

Joanne Ferguson

Hudson, MI

Updated on Dec 20, 2011

This is very good and easy to make.

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Ingredients

1 - graham cracker pie crust
4 ounces cream cheese
1 tablespoon evaporated milk, chilled
1 tablespoon sugar
1 1/2 cups frozen whipped topping, thawed
1 cup evaporated milk, chilled
2 packages (3.4 oz.) vanilla instant pudding and pie filling
1 can (15 oz) pumpkin
2 teaspoons pumpkin pie spice
- whipped topping

How To Make double layer pumpkin pie

Step 1

Combine Cream Cheese,1 Tbs. evaporated milk and sugar in large bowl w/wire wisk til smooth. Gently stir in whipped topping. Spread on bottom of pie crust.

Step 2

Pour 1 cup evaporated milk in bowl, add pudding mixes. Beat w/wire wisk for 1 minute(mixture will be thick)stir in pumpkin and pumpkin pie spice w/wisk until well mixed. Spread over cream cheese layer.
Step 3

Refrigerate for 4 hours or until set
Step 4

Substitute for pumkin pie spice: 1 tsp.cinnamon, 1/2 tsp. ground ginger,1/4 tsp. cloves.
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