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

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.