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Double Layer Pumpkin Pie Recipe

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This recipe for Double Layer Pumpkin Pie is from EBMS 2020 Holiday Recipe Book, 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:  
Cream Cheese Filling:
4oz Cream Cheese Softened (Can soften cream cheese in microwave for 15-20 seconds)
1 Tablespoon Milk
1 Tablespoon Sugar
8oz Cool Whip, thawed
1 9inch prepared Graham Cracker Crust

Pumpkin Filling:
16oz Pumpkin Pie filling, canned
1 cup Cold Milk
2 packages Instant Vanilla Pudding (4 serving size)
1 Teaspoon Ground Cinnamon
½ Teaspoon Ground Ginger
¼ Teaspoon Ground Cloves
Directions:
Directions:
Cream Cheese filling preparation:
Mix cream cheese, milk and sugar in a large bowl, with whisk until smooth
Gently stir in 1 ½ cups whip cream
Spread over the bottom of the crust

Pumpkin Pie filling preparation:
In a large bowl, pour milk, pumpkin, pudding mix and spices. Beat with wire whisk until well blended
Mixture will be thick
Spread evenly over cream cheese layer

Refrigerate 4 hours or until set
Garnish with remaining Cool Whip
Enjoy!!!!

 

 

 

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