"Vegetables are a must on a diet. I suggest carrot cake, zucchini bread, and pumpkin pie."--Jim Davis

Double Layer Pumpkin Pie Recipe

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

Contributor:  
Contributor:  
Lisa Wells
Added: Saturday, November 11, 2006

Category:
Category:

Ingredients:  
Ingredients:  
4oz. Philadelphia Cream Cheese softened
1c. plus 1T. milk, divided
1T sugar
1 tub (8oz.) Cool Whip, thawed, divided
1 Honey Maid Graham Pie Crust (6oz.)
(or make your own)
1 can Libby's pumpkin (15oz.)
2 pkg. (4oz.) vanilla jello instant pudding
1tsp. ground cinnamon
1/2 tsp. ground ginger
1/4 tsp. ground clover

Directions:
Directions:
Mix crem cheese, 1 T. milk and the sugar in large bowl until well blended. Gently stir in half of the whipped topping. Spread onto bottom of crust.

Pour 1 cup milk into large bowl. Add pumpkin, dry pudding mixes and spices. Beat with wire whisk 2 min. or until well blended.
(Mixture will be thick.) Spread over cream cheese layer.

Refrigerate 4 hours or until set. Dollup with remaining whipped topping. Store in refrigerator.

Number Of Servings:
Number Of Servings:
10
Preparation Time:
Preparation Time:
20 min. plus 4 hours in refer.
Personal Notes:
Personal Notes:
A delicious pie to add to your Thanksgiving meal.

 

 

 

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