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Double Layer Pumpkin Pie

A nice Thanksgiving treat

Yield: 8 Servings Ready in 45 minutes

Cuisine: AmericanMain Ingredient: Pumpkin

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Double Layer Pumpkin Pie
Double Layer Pumpkin Pie photo by Daystrom5 Give a medal for this photo
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Servings          
Original recipe makes 8 Servings
3 ouncescream cheese; softened
1 cupmilk
1 tablespoonmilk
1 tablespoonsugar
1 1/2 cupsCool Whip whipped topping; thawed
2 packages (4-servingvanilla instant pudding
15 ouncespumpkin puree
1 teaspoonground cinnamon
1/2 teaspoonground ginger
1/4 teaspoonground cloves
1 graham cracker pie crust

Double Layer Pumpkin Pie Preparation

Mix cream cheese, 1 Tbsp. mike and sugar with wire wisk until smooth. Gently stir in whipped topping. Spread on bottom of crust.

Pour 1 cup milk into mixing bowl. Add pudding mix. Beat with wire wisk until well blended, 1-2 minutes. Let stand 3 minutes. Stir in pumpkin and spices; mix well. Spread over cream cheese layer.

Refrigerate at least 2 hoours. Garnish with additional whipped topping and nuts as desired.

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  • Double Layer Pumpkin Pie photo by Daystrom5 Daystrom5

    • Calories Per Serving: 331
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    Tags

    1. Vegetarian
    2. Thanksgiving
    3. No Cook
    4. Desserts

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