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"We are living in a world today where lemonade is made from artificial flavors and furniture polish is made from real lemons."--Alfred E. Newman

Double Layer Pumpkin Pie Recipe

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This recipe for Double Layer Pumpkin Pie is from Beyond the Beans, 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:  
4 oz. cream cheese - softened
1 tbsp. each milk and sugar
1 1/2 cups thawed cool whip whipped topping
1 6 oz. prepared graham cracker crumb crust
1 cup milk
1 16 oz. can pumpkin
2 packages jello vanilla flavor instant pudding & pie filling (4 oz. serving size)
1 tsp. ground cinnamon
1/2 tsp. ground ginger
1/4 tsp. ground cloves
Directions:
Directions:
Mix cream cheese, 1 tbsp. milk and sugar in large bowl with wire wisk until smooth. Gently stir in cool whip. Spread on bottom of pie crust.

Pour 1 cup milk in large bowl. Add pumpkin, pudding mixes and spices. Beat with wire whisk until well mixed (mixture will be thick). Spread over cream cheese layer.

Refrigerate 4 hours or until set. Garnish with whipped cream. Store in refrigerator.
Number Of Servings:
Number Of Servings:
8

 

 

 

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