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Double Layer Pumpkin Pie Recipe

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This recipe for Double Layer Pumpkin Pie is from McKee Cooks, 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:  
4 oz. Philadelphia cream cheese, softened
1 T. milk
1 T. sugar
8 oz. Cool Whip, thawed, divided
1 graham cracker pie crust
1 c. milk
15 oz. pumpkin
2 pkgs. (4-serving size each) JELL-O vanilla flavor instant pudding and pie filling
1 t. ground cinnamon
1/2 t. ground ginger
1/4 t. ground cloves
Directions:
Directions:
Mix cream cheese, milk and sugar in large bowl with wire whisk until well blended. Gently stir in half of 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 minutes or until well blended (mixture will be thick). Spread over cream cheese layer. Refrigerate 4 hours or until set. Top with remaining whipped topping just before serving. Store leftover pie in refrigerator.

 

 

 

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