"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Double Layer Pumpkin Pie Recipe

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This recipe for Double Layer Pumpkin Pie, by , is from Marci Cooks, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Country Living
Added: Tuesday, July 31, 2007

Category:
Category:

Ingredients:  
Ingredients:  
4 oz (1/2 of 8oz pkg) cream cheese softened; 1 c plus 1 tbsp milk divided; 1 tbsp sugar; 1 tub (8oz) cool whip whipped topping, thawed divided; 1 graham cracker pie crust (6 oz); 1 can (15oz) pumpkin; 2 pkg (4 serving size each) jello vanilla flavored instant pudding & pie filling; 1 tsp ground cinnamon; 1/2 tsp ground ginger; 1/4 tsp ground cloves

Directions:
Directions:
MIX: ceam cheese, 1 tbsp milk and the sugar in large bowl until well blended. Gently stir in half of the whipped topping. Spread onto bottom of crust.

POUR: 1 c milk into large bowl. Add pumpkin, dry pudding mixes and spices. Beat with wire whisk 2 mins or until well blended. (Mixture will be thick.) Spread over cream cheese layer.

REFRIGERATE: 4 hours or until set. Dollop with remaining whipped topping. Store in refrigerator.

Number Of Servings:
Number Of Servings:
10
Preparation Time:
Preparation Time:
Prep 20 mins. Total 4 hours 20 mins (incl refrigeration)

 

 

 

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