Double Layer Pumpkin Pie

By BCVH

If you want to make this a Double Layer Pecan Pumpkin Pie, stir in 1/4 cup toasted chopped pecans into cream cheese mixture. Spread on bottom of crust. Continue with recipe as written.

Ingredients

• 4 ounces cream cheese, softened
• 1 tablesppon milk or half-and-half
• 1 tablespoon sugar
• 1 1/2 cups thawed Cool Whip
• 1 graham cracker crust
• 1 cup cold milk or half-and half
• 1 can (16 ounces) pumpkin
• 2 packages (4 serving size) Jell-O vanilla instant pudding and pie filling
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground cloves

Preparation

Step 1

Mix cream cheese, 1 tablespoon milk and sugar in a large bowl with wire whisk until smooth. Gently stir in whipped topping. Spread on bottom of crust.

Pour 1 cup cold milk into bowl. Add pumpkin, pudding mixes and spices. Beat with wire whisk until well mixed. (Mixture will be thick.) Spread over cream cheese layer.

Refrigerate 4 hours or until set. Garnish with additional whipped topping, if desired. Store leftover pie in refrigerator.