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Double Layer Pumpkin Pie Recipe

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This recipe for Double Layer Pumpkin Pie is from MOM 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:  
1 pkg. (8 oz.) Cream Cheese, softened
1 C plus 1 T milk, divided
1 T sugar
1 container (8 oz.) Cool Whip, thawed, divided
1 Gram Cracker pie crust
1 can (15 oz.) pumpkin (not pie filling)
2 pkg. (3.4 oz. each ) JELLO Vanilla Instant pudding
1 tsp. ground cinnamon
1/2 tsp. ground ginger
1/4 tsp. ground cloves
Directions:
Directions:
Beat cream cheese, 1 T milk and sugar in large bowl with whisk until blended. Fold in half of the Cool Whip. Spread onto bottom of crust.

Whist remaining milk, pumpkin, dry pudding mixes and spices 2 min. Mixture will be thick. Spread over cream cheese layer.

Refrigerate 4 hours or until firm. Serve topped with remaining Cool Whip.
Number Of Servings:
Number Of Servings:
10

 

 

 

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