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Double-Layer Pumpkin Pie Recipe

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This recipe for Double-Layer Pumpkin Pie is from Mildred's Favorite Recipes, 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 tablespoon milk or half an half
1 tablespoon sugar
1 1/2 cups thawed Cool Whip
1 Graham cracker pie crust
1 cup cold milk or half and half
2 packages Vanilla Instant Pudding
1 can (16 oz) pumpkin
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
Directions:
Directions:
Mix cream cheese, 1 tablespoon milk and sugar in large bowl with wire whisk until smooth.
Gently stir in whipped topping. Spread on bottom of crust. Pour 1 cup milk into bowl.
Add pudding mix. Beat with wire whisk until well blended, 1 or 2 minutes. (mixture will be thick).
Stir in pumpkin and spices with wire whisk; mix well. Spread over cream cheese layer.
Refrigerate at least 3 hours. Garnish with additional whipped topping and nuts if desired.
Number Of Servings:
Number Of Servings:
6-8
Personal Notes:
Personal Notes:
Picture from left to right
Mildred Hanson, Janice Hanson, Nathaniel Lewis, Doug Lewis, Wanda Hanson Lewis, Jonathan Lewis, and Jiali Hu

 

 

 

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