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Double-layer Pumpkin Pie Recipe

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This recipe for Double-layer Pumpkin Pie is from HANDMADE BY SENTARA MEDICAL GROUP, 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:  
1 pkg (8 oz) cream cheese, softened
1 can (15 oz) pumpkin
1 T. sugar
2 pkgs (3.4 oz each) vanilla flavor instant pudding
1 c. plus 1 T milk, divided
1 tsp ground cinnamon
½ tsp ground ginger
¼ tsp ground cloves
1 tub (8 oz) cool whip, thawed, divided
1 ready-to-use graham cracker crumb crust (6 oz)
Directions:
Directions:
Beat cream cheese, sugar, and 1 T milk in a large bowl with whisk until blended. Stir in half the cool whip. Spread onto bottom of crust.
Whisk pumpkin, dry pudding mixes, spices, and remaining milk in medium bowl 2 minutes (Mixture will be thick). Spread over cream cheese/cool whip layer.
Refrigerate 4 hours or until firm.
Serve topped with remaining cool whip.
Number Of Servings:
Number Of Servings:
8
Personal Notes:
Personal Notes:
My daughter, who doesn't care for pumpkin pie, requests this every Thanksgiving and Christmas!

 

 

 

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