Email to Debbie Wharton Howell      

Recipe Categories: mystic6799's HOME PAGEAPPETIZERS BarCookies BBQ BEVERAGES BREAD BREADMACHINE BREAKFAST CAKESandPIES CANDY CASSEROLES CHEESECAKE CleanEating COOKIES CROCKPOT CUPCAKES DESSERTS DIABETIC EGGS ETHNIC FISHandSEAFOOD FRUIT GameMeat GlutenFree GritsGrains HerbalRemedies IceCream IndoorGrill JAMSandJELLIES MARINADES MEATS MiamiMediterraneanDiet PASTA PASTRIES PaulaDeen PetFood PIZZA POULTRY RachaelRay RICE SALADandDRESSING SANDWICHES SAUCES SEASONINGS SNACKS SOUPSandSTEWS VEGETABLES VEGETARIAN Wings

Double Layer Pumpkin Pie




Source of Recipe


kraft foods






List of Ingredients



• 4 oz(1/2 of 8 oz pkg) cream cheese, softened
  
• 1 T milk
  
• 1 T sugar
  
• 1 tub (8 oz) whipped topping, thawed, divided
  
• 1 graham cracker pie crust (6 oz)
  
• 1 cup milk
  
• 1 can (15 oz) pumpkin
  
• 2 pkg (4-serving size each) vanilla instant pudding
  
• 1 tsp ground cinnamon
  
• 1/2 tsp ground ginger
  
• 1/4 tsp ground cloves
  






Instructions



1. Mix cream cheese, milk, and sugar in large bowl with wire whisk until well blended. Gently stir in half of the whipped topping. Spread into crust.
   
2. Pour 1 cup milk into large bowl. Add pumpkin, pudding mixes and spices. Beat with wire whisk 2 minutes or until well blended. (Mixture will be thick.) Spread over cream cheese layer.
   
3. Refrigerate 4 hours or until set. Garnish with remaining whipped topping. Store leftover pie in refrigerator.
   






Final Comments


Makes: 10 servings