Double Layer Pumpkin Pie

By joejudy

Ingredients

• 1 prepared 8-inch (6 oz.) graham cracker pie crust
• 4 oz. cream cheese, softened
• 1 tablespoon NESTLÉ® CARNATION® Evaporated Milk, chilled
• 1 tablespoon granulated sugar
• 1 1/2 cups frozen whipped topping, thawed
• 1 cup NESTLÉ® CARNATION® Evaporated Milk, chilled
• 2 pkgs. (3.4 oz. each) vanilla instant pudding & pie filling mix
• 1 can (15 oz.) LIBBY'S® 100% Pure Pumpkin
• 2 teaspoons pumpkin pie spice *
• Whipped topping (optional)

Details

Servings 8
Preparation time 10mins
Cooking time 10mins
Adapted from verybestbaking.com

Preparation

Step 1

Directions

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

POUR 1 cup evaporated milk into bowl. Add pudding mixes. Beat with wire whisk for 1 minute (mixture will be thick). Stir in pumpkin and pumpkin pie spice with wire whisk until well mixed. Spread over cream cheese layer.

REFRIGERATE for 4 hours or until set. Garnish with additional whipped topping, if desired.

* NOTE: 1 teaspoon ground cinnamon, 1/2 teaspoon ground ginger and 1/4 teaspoon ground cloves can be substituted for pumpkin pie spice.