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"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Double Layer Pumpkin Pie Recipe

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This recipe for Double Layer Pumpkin Pie is from The Virginia Espey Family Cookbook , 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:  
1 regular size graham cracker crust, 4 oz. cream cheese softened in microwave for 15 seconds , 1 Tbsp. milk, 1 Tbsp. sugar, 1 8 oz. tub whipped topping thawed, 2 reg. size pkgs. vanilla flavor instant pudding, 1 16 oz. can pumpkin, 1 tsp. ground cinnamon, 1/2 tsp. ground ginger, 1/4 tsp. ground cloves
Directions:
Directions:
1. Mix cream cheese, 1 tbsp. milk and sugar in large bowl with wire whisk until smooth. Gently stir in 1/2 of the whipped topping. Spread on bottom of crust. 2. Pour 1 cup milk into bowl. Add pudding mixes. Beat with wire whisk 1 min. Stir in pumpkin and spices with wire whisk until well mixed. Spread over cream cheese layer. 3. Refrigerate 4 hours or until set. Garnish with remaining whipped topping. Store leftover pie in refrigerator
Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
10 Mins. Chill time 4 hours

 

 

 

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