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Double Layer Pumpkin pie Recipe

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This recipe for Double Layer Pumpkin pie is from The Nelson Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
4oz. Philadelphia cream cheese, softened
1 C. plus 1 tbsp. milk, divided
1 tbsp. sugar
1 tub cool whip topping thawed
1 honey graham pie crust
1 can pumpkin
2 pkg. jell-o vanilla flavor instant pudding and pie filling (4 serving size.)
1 tsp. cinnamon
1/2 tsp. ginger
1/4 tsp. ground cloves
Directions:
Directions:
Mix cream cheese, 1 tbsp. milk and sugar in a large bowl with wire whisk until well blended. Gently stir in half of the whipped cream topping.Spread over crust.
Pour 1 C. milk into a large bowl. Add pumpkin,pudding,mixes,and spices.Beat w/ wire whisk 2 minutes or until well blended. (mixture will be thick) Spread over cream cheese layer. Refrigerate 4 hours or over night. Garnish w/ remaining whip cream.
Number Of Servings:
Number Of Servings:
10
Preparation Time:
Preparation Time:
30 minutes

 

 

 

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