Print Recipe

Double-Layer Pumpkin Pie

RG

Ingredients

  • 4 ounces cream cheese, softened
  • 1 tablespoon milk or half-and-half
  • 1 tablespoon granulated sugar
  • 1 1/2 cups thawed whipped topping
  • 1 (6 ounce) Graham cracker pie crust
  • 1 cup cold milk or half and half
  • 2 small boxes vanilla instant pudding and pie filling
  • 1 (16 ounce) can pumpkin
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground cloves

Instructions

  1. Mix cream cheese, 1 tablespoon milk and sugar in large bowl with wire whisk until smooth.
  2. Gently stir in whipped topping.
  3. Spread on bottom of crust.
  4. Pour 1 cup milk into bowl.
  5. Add pudding mix. Beat with wire whisk until well blended, 1 to 2 minutes. (Mixture will be thick.)
  6. Stir in pumpkin and spices with wire whisk; mix well.
  7. Spread over cream cheese layer.
  8. Refrigerate for at least 3 hours.
  9. Garnish with additional whipped topping and nuts if desired.

Makes 8 servings


Widget is loading comments...

Follow us on Pinterest

Equivalent Weights and Measures

Volume & Weight Conversions - UK - US

Leftovers Recipes and Tips