Click for Cookbook LOGIN
"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Double Layer Pumpkin Pie Recipe

  Tried it? Rate this Recipe:
 

 

This recipe for Double Layer Pumpkin Pie is from The Yandrick Family 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:  
6 ounces cream cheese, softened
2 T milk
1 T sugar
2 cups frozen non-dairy whipped topping, thawed
1 graham cracker crust (if store bought, 2 extra serving size)
1 cup cold milk
1 package ( 6 oz. size) vanilla instant pudding
1 package ( 4 oz size) vanilla instant pudding
2 ½ tsps. Pumpkin pie spice
2 ½ cups canned pumpkin
Directions:
Directions:
In medium bowl, whisk together cream cheese, 2 T milk and sugar. Gently stir in whipped topping. Spread over graham cracker crust. In large bowl, beat 1 cup milk, the pudding mixes and spice for 1 minute. Whisk in pumpkin to create thick filling. Carefully spread over cream cheese layer. Refrigerate at least four hours.

May substitute 1 ½ tsps. Cinnamon, ½ tsp ground ginger and ¼ tsp ground cloves in place of pumpkin pie spice.

 

 

 

Learn more about the process to create a cookbook -- or
Start your own personal family cookbook right now!  Here's to good eating!

Search for more great recipes here from over 1,500,000 in our family cookbooks!

 

 

 

28W  

Cookbooks are great for Holiday Gifts, Wedding Gifts, Bridal Shower ideas and Family Reunions!

*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.

Search for more great recipes here from over 1,500,000 in our family cookbooks!