Double Layer Pumpkin Pie Recipe
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 This recipe for Double Layer Pumpkin Pie, by Brenda Walker, is from Jo Ann's Family Cookbook,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
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Contributor: |
Contributor: Brenda Walker
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Category: |
Category: |
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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
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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. |
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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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