Double Layer Pumpkin Pie

(from kintyre’s recipe box)

Source: Pamphlet

Prep time: 20 minutes
Serves 10 people

Categories: dessert, not tried

Ingredients

  • 4 ounces (1/2 of 8 ounce package Philadelphia cream cheese, softened)
  • 1 tablespoon milk
  • 1 tablespoon sugar
  • 1 tub (8 ounces) Cool Whip Whipped Topping, thawed, divided
  • 1 honey maid graham pie crust (6 ounces)
  • 1 cup milk
  • 1 can (15 ounces) pumpkin
  • 2 packages (4 serving size each) Jell-o Vanilla Flavor Instant Pudding and Pie filling
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon cloves

Directions

  1. Mix cream cheese, 1 tablespoon milk and sugar in large bowl with wire whisk until well blended.

  2. Gently stir in half of the whipped topping.

  3. Spread into crust.

  4. Pour 1 cup milk into large bowl.

  5. Add pumpkin, dry pudding mixes and spices.

  6. Beat with wire whisk 2 minutes or until well blended.

  7. (Mixture will be thick.)

  8. Spread over cream cheese layer.

  9. Refrigerate 4 hours or until set.

  10. Garnish with remaining whipped topping.

  11. Store leftover pie in refrigerator.

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