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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:  
1 (3oz) pkg cream cheese, softened
1 cup plus 1 Tbsp. cold half & half or milk
1 Tbsp. sugar
1½ cups thawed frozen whipped topping
1 Graham cracker pie crust
2 pkgs (4-serving size) instant vanilla pudding
1 can (16oz) pure pumpkin
1 tsp ground cinnamon
1/2 tsp groung ginger
1/4 tsp ground cloves
Directions:
Directions:
Mix cream cheese, 1 Tbsp of the half & half and sugar with wire whisk until smooth. Gently fold in whipped topping. Spread on botton of crust.
Pour 1 cup half and half into a mixing bowl. Add pudding mix. Beat with with whisk until well blended, 1-2 minutes. Let stand 3 minutes.
Stir in pumpkin and spices; mix well. Spread over cream cheese layer. Refrigerate at least 2 hours. Garnish with additional whipped topping and chopped nuts if desired. Serves 8-10.
Number Of Servings:
Number Of Servings:
8-10
Preparation Time:
Preparation Time:
30 minutes
Personal Notes:
Personal Notes:
I found this different version of pumpkin pie, and brought it to one of our many holiday gatherings at Mom's. They all loved it.

 

 

 

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