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Double Layer Pumpkin Pie Recipe

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This recipe for Double Layer Pumpkin Pie is from Cooking Green, 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:  
8 oz. cream cheese, softened
1 tbsp. half & half, may substitute milk
1 tbsp. sugar
1 c. whipped topping, thawed
1 graham cracker pie crust, 9 inch (9 oz.)
1 c. half & half, may substitute milk
1 can pumpkin (15 oz.)
2 packages vanilla instant pudding mix (4 serving size)
1 tsp. cinnamon, ground
1/2 tsp. ginger, ground
1/4 tsp. cloves, ground
Directions:
Directions:
Mix cream cheese, 1 tbsp. half & half and sugar in large bowl with wire whisk until smooth. Gently stir in whipped topping. Spread on bottom of crust.

Pour 1 cup cold milk into 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 additional whipped topping, if desired. Store leftover pie in refrigerator.

Helpful hint: Soften cream cheese in microwave on HIGH 15 to 20 seconds.
Number Of Servings:
Number Of Servings:
8

 

 

 

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