Double Layer Pumpkin Pie

Double Layer Pumpkin Pie
Double Layer Pumpkin Pie

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 4

    oz (1/2 of 8 oz.) cream cheese

  • 1

    T. milk

  • 1

    T. sugar

  • 1

    8 oz. Cool Whip

  • 1

    Honey Maid graham pie crust

  • 1

    c. milk

  • 1

    can 15 oz. pumpkin

  • 2

    pkg. instant vanilla pudding

  • 1

    tsp. ground cinnamon

  • 1/2

    tsp. ginger

  • 1/4

    tsp. cloves

Directions

Mix cream cheese, 1 T. milk and sugar in lg. bowl with wire whisk until well blended. Gently stir in 1/2 Cool Whip. Spread onto bottom of crust. Pour 1 c. milk into lg. bowl. Add pumpkin, dry pudding mixes, and spices. Beat with wire whisk 2 min. or until well blended. Mixture will be thick. Spread over cream cheese layer. Refrigerate 4 hrs. until set. Top with remaining Cool Whip just before serving. Store leftover pie in refrigerator.

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