Double Layer Pumpkin Pie Recipe
Tried it? Rate this Recipe:
|
Category: |
Category: |
|
Ingredients: |
Ingredients: Bottom Layer
4 oz. (1/2 of cream cheese bar 8oz.) Philadelphia Cream Cheese softened
1 tablespoon milk
1 tablespoon sugar
1 tub 8oz. Cool Whip whipped topping, thawed, divided
1 Honey Maid Graham Pie Crust 6oz.
Top Layer
1 cup milk
1 can 15oz. pumpkin
2 pkg (4 serving size) Jell-O Vanilla INSTANT Pudding & Pie filling
1 tsp. ground cinnamon
1 tsp. ground ginger
1/4 tsp ground cloves
|
|
Directions: |
Directions:Bottom layer
Mix cream cheese, 1 tablespoon milk and sugar in large bowl with wire wisk until well blended. Gently stir in half of the Cool Whip. Spread into crust
Top Layer: Pour 1 cup milk into large bowl. Add pumpkin, pudding mixes (dried powder) and spices. Beat with wire whisk 2 minutes or until well blended. (mixture will be thick). Spread over cream cheese layer
Refrigerate 4 hours or until set, Garnish with remaining Cool Whip. Store leftovers in refrigerator. |
|
Personal
Notes: |
Personal
Notes: You will want to double this recipe to make 2 pies. Also cut a lot of calories by using Phil 1/3 fat cream cheese, Jell-O sugar free/fat free pudding mix, and Light Cool Whip and it still tastes awesome.
|
|
Learn more about the process to create a cookbook -- or
Start
your own personal family cookbook right now! Here's to good eating!
Search for more great recipes here from
over 1,500,000 in our family cookbooks!
This recipe for Double Layer Pumpkin Pie is from