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"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Double Layer Pumpkin Pie Recipe

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This recipe for Double Layer Pumpkin Pie is from Jo Ann's Family 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:
Ingredients:  
Ingredients:  
4 oz. cream cheese, softened
1 Tbsp. milk
1 Tbsp. sugar

1 1/2 c. thawed CoolWhip©
1 prepared graham cracker crust

1 c. cold milk
2 pkgs., 3 oz Jello© vanilla instant pudding
1 can (16 oz.) pumpkin
1 tsp. 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 whisk until smooth. Gently stir in CoolWhip©. Spread on bottom of crust.

Pour 1 c. milk into bowl. Add pudding mixes. Beat with wire whisk 1 minute. (Mixture will be thick.) Stir in pumpkin and spices until well mixed. Spread over cream cheese layer.

Refrigerate 4 hours or until set. Garnish with additional whipped topping, if desired. Store leftover pie in refrigerator.
Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
15 minutes
Personal Notes:
Personal Notes:
My pie crusts could never compare with Mom's so I always made those easy pies that didn't require the homemade crusts!

 

 

 

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