"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Double layer Pumpkin Pie Recipe

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This recipe for Double layer Pumpkin Pie, by , is from The Strieter Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Jim Prinz
Added: Tuesday, October 2, 2007

Category:
Category:

Ingredients:  
Ingredients:  
4 oz cream cheese, softened
1 cup plus 1 Tbsp milk, divided
1Tbsp sugar
8 oz cool whip divided
1 6 oz graham cracker pie crust
1 can (15 oz) pumpkin
2 pkg ( 4 serving size) vanilla instant pudding
1 tsp ground cinnamon
1/2 tsp ground ginger

Directions:
Directions:
Mix cream cheese, 1 Tbsp milk and sugar with wire whisk until well blended. Gently stir in half of the whipped topping. Spread onto crust.
Pour 1 cup milk, pumpkin, pudding and spices into a bowl. Beat with wire whisk 2 minutes. Mixture will be thick. Spread over cream cheese layer.
Refrigerate at least 4 hours or overnight. Garnish with remaining cool whip.Store in refrigerator

Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
30 minutes

 

 

 

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