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Pumpkin: Double Layered Pumpkin Pie

Source of Recipe

Kelly P.


List of Ingredients

4 ounces cream cheese, softened
1 tablespoon milk or half and half
1 tablespoon sugar
1 1/2 cups thawed cool whip
1 store bought graham cracker pie crust
1 cup cold milk or half and half
1 can (16 ounces) pumpkin
2 packages instant vanilla flavored pudding or pie filling
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves


Recipe

Mix cream cheese, 1 tablespoon milk and sugar in 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 addtional whipped topping, if desired. Store left over pie in refrigerator.

YIELD: 8 Servings