Double Layer Pumpkin Pie tastes much like a pumpkin pie only a bit richer, smoother and double layered in delicious!
4 ounces cream cheese, room temperature
1 tablespoon plus 1-cup cold milk or half-and-half cream (divided)
1 tablespoon sugar
1-1/2 cup frozen whipped topping, thawed
1 9-inch prepared graham cracker pie crust
2 4-serving size vanilla-flavored instant pudding and pie filling
1 16-ounce can pumpkin
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
Whipped cream and nuts for garnish (optional)
In large bowl, mix together cream cheese, 1-tablespoon milk and sugar with wire whisk until mixture is smooth.
Gently stir in whipped topping. Spread mixture over bottom of crust. Set aside.
Pour remaining 1-cup milk into a bowl. Add pudding mix. Beat with wire whisk until well blended, one to two minutes. Mixture will be thick.
Add pumpkin and spices and beat with wire whisk until well blended, one to two minutes. Mixture will be thick. Spread over cream cheese layer. Refrigerate at least three hours.
Garnish with whipped cream or additional whipped topping and nuts, if desired.
Recipe makes 8 servings.
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