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Double Layer Pumpkin Pie Recipe

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This recipe for Double Layer Pumpkin Pie is from The Louisiana Head Start Cookbook Project, 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:  
4oz. cream cheese, softened
1 cup and 1 tablespoon cold milk
1 Tablespoon sugar
1 tub (8oz.) Cool Whip, thawed
1 graham cracker crust
1 can(16oz.) pumpkin
2 package (4 serving size) Vanilla Instant Pudding Pie Filling
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves (optional)
Directions:
Directions:
1. In large bowl, mix cream cheese, 1 Tablespoon milk and sugar with wire whisk until smooth.
2. Gently stir in 1 1/2 cups whipped topping.
3. Spread on bottom of crust.
4. In a second bowl, stir pumpkin, pudding mix and spices into remaning milk.
5. Beat with wire whisk until well blended. ( Mixture will be thick.)
6. Spread over cream cheese layer.
7. Refrigerate for 4 hours.
8. Serve with remaining whipped topping.

 

 

 

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