Double Layer Pumpkin Pie Recipe

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This recipe for Double Layer Pumpkin Pie is from Clarida-Carpenter Family and Friends 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: Desserts, Pies, Cakes and Cookies

Ingredients:	Ingredients: 4 oz philly cream cheese softened 1 tablespoon milk or half/half 1 tablespoon sugar 1 ½ cups cool whipnon dairy whipped topping 1 cup cold milk or half/half 2 pkgs jello vanilla instant pudding and pie filling ( 4 serving size ) 1 16 oz can of pumpkin 1 tsp ground cinnamon ½ tsp ground ginger ¼ tsp ground cloves

Directions:	Directions: Mix cream cheese, 1 tblspoon mailk and sugar in large bowl with wire whisp, until smooth. Gently stir in whipped topping. Spread on bottom of crust. Pour 1 cup milk into bowl. Add pudding mixes. Beat with wire whisk 1 minute. (mixture will be thick ) Stir in pumpkin and spices with wire whisk until well mixed. Spread over cream cheese layer. . Refrigerate 4 hrs or until set. Garnish with addtl whipped topping. Store leftover pie in refrigerator

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Double Layer Pumpkin Pie Recipe

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