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"Fish, to taste right, must swim three times - in water, in butter, and in wine."--Polish Proverb

Double Layer Pumpkin Pie Recipe

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This recipe for Double Layer Pumpkin Pie is from Lisa's 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:  
4oz. Philadelphia Cream Cheese softened
1c. plus 1T. milk, divided
1T sugar
1 tub (8oz.) Cool Whip, thawed, divided
1 Honey Maid Graham Pie Crust (6oz.)
(or make your own)
1 can Libby's pumpkin (15oz.)
2 pkg. (4oz.) vanilla jello instant pudding
1tsp. ground cinnamon
1/2 tsp. ground ginger
1/4 tsp. ground clover
Directions:
Directions:
Mix crem cheese, 1 T. milk and the sugar in large bowl until well blended. Gently stir in half of the whipped topping. Spread onto bottom of crust.

Pour 1 cup milk into large bowl. Add pumpkin, dry pudding mixes and spices. Beat with wire whisk 2 min. or until well blended.
(Mixture will be thick.) Spread over cream cheese layer.

Refrigerate 4 hours or until set. Dollup with remaining whipped topping. Store in refrigerator.
Number Of Servings:
Number Of Servings:
10
Preparation Time:
Preparation Time:
20 min. plus 4 hours in refer.
Personal Notes:
Personal Notes:
A delicious pie to add to your Thanksgiving meal.

 

 

 

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