Double Layer Pumpkin Pie
pumpkin puree, graham cracker crust, vanilla, milk, topping, cream cheese, sugar, cinnamon
Ingredients
4 ounces cream cheese, softened 1 tablespoon milk or 1 tablespoon half-and-half or 1 tablespoon skim milk 1 tablespoon sugar 1 1/2 cups thawed whipped topping (such as Cool Whip) 1 (9 inch) graham cracker crust 1 cup cold milk or 1 cup half-and-half or 1 cup skim milk 1 (16 ounce) can pumpkin puree 2 (3 1/2 ounce) packages vanilla flavor instant pudding and pie filling mix or 2 (3 1/2 ounce) packages vegetarian instant vanilla pudding mix 1 teaspoon ground cinnamon 1/2 teaspoon ground ginger 1/4 teaspoon ground cloves
Directions for Double Layer Pumpkin Pie Recipe
Mix cream cheese, 1 tablespoon milk and sugar in large bowl with wire whisk until smooth. Gently stir in whipped topping. Spread on bottom of crust. Pour 1 cup cold milk into large bowl. Add pumpkin, pudding mixes and spices. Beat with wire whisk 2 minutes. The mixture will be thick. Spread over cream cheese layer. Refrigerate 4 hours or until set. Garnish with additional whipped topping and chocolate-dipped pecan halves. Store in the refrigerator until just before serving.
Read the full directions on Food.com
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