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Double Layer Pumpkin Pie Recipe

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This recipe for Double Layer Pumpkin Pie is from Our 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 ounces cream cheese, softened
1 Tbsp milk
1 Tbsp sugar
1 (9 oz) tub whipped topping, thawed, divided
1 graham cracker pie crust
1 cup milk
1 (15 oz) can pumpkin
2 (3.4 oz each) boxes vanilla flavor instant pudding & pie filling
1 tsp ground cinnamon
½ tsp ground ginger
¼ tsp ground cloves
Directions:
Directions:
Mix cream cheese, 1 Tbsp milk and sugar in large bowl with wire whisk until well blended. Gently stir half of the whipped topping into the mix; spread onto bottom of pie crust. Pour 1 cup milk into a large bowl; add pumpkin, dry pudding mixes and spices. Beat with wire whisk for 2 minutes or until well blended. Mixture will be thick. Spread over cream cheese layer. Refrigerate 4 hours or until set. Drop a dollop of remaining whipped topping just before serving. Store leftover pie in refrigerator.
Personal Notes:
Personal Notes:
This is so yummy!

 

 

 

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