Double-Layer Pumpkin Pie
By á-3646
calories 300
fat 13g sat 8g
cholesterol 15mg
sodium 420mg
carb 42g
fiber 1g
sugars 20g
protein 3g
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Ingredients
- 4 oz cream cheese, softened
- 1 tbsp milk
- 1 tbsp sugar
- 1 tub (8 oz) cool whip, thawed
- 1 honey maid graham pie crust
- 1 cup milk
- 1 can (15 oz) pumpkin
- 2 package (4 serving size each) vanilla instant pudding and pie filling
- 1 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp ground cloves
Details
Servings 10
Preparation
Step 1
Mix cream cheese, 1 tbsp milk and the sugar in large bowl with wire whisk until well blended. Gently stir in half of the cool whip. Spread onto bottom crust.
Pour 1 cup milk into large bowl. Add pumpkin, dry pudding mixes and spices. Beat with wire whisk 2 minutes or until well blended (mixture will be thick). Spread over cream cheese layer.
Refrigerate 4 hours or until set. Top with remaining cool whip just before serving. Store in refrigerator.
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