"Red meat is not bad for you. Now blue-green meat, that's bad for you!"--Tommy Smothers

Double Layer Pumpkin Pie Recipe

  Tried it? Rate this Recipe:
 

 

This recipe for Double Layer Pumpkin Pie, by , is from Beyond the Beans, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Lisa Keel
Added: Monday, August 28, 2006

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

 

 

 

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 500,000 in our family cookbooks!

 

Bookmark and Share

 

 

130W  

Cookbooks are great for Holiday Gifts, Wedding Gifts, Bridal Shower ideas and Family Reunions!

*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.


Search for more great recipes here from over 500,000 in our family cookbooks!