Double Layer Pumpkin Pie

Name: Double Layer Pumpkin Pie
Ingredients: 8 oz. cream cheese; 2 Tbsp. milk or half and half; 2 Tbsp. sugar; 3 c. whipped topping, thawed; 2 graham cracker pie crusts (6 oz.); 1 c. cold milk or half and half; 2 (4 serving size) pkg. vanilla flavor instant pudding and pie filling; 1 (16 oz.) can pumpkin; 1 tsp. ground cinnamon; 1/2 tsp. ground ginger; 1/4 tsp. ground cloves

11 ingredients

12 steps

Ingredients

8 oz. cream cheese
2 Tbsp. milk or half and half
2 Tbsp. sugar
3 c. whipped topping, thawed
2 graham cracker pie crusts (6 oz.)
1 c. cold milk or half and half
2 (4 serving size) pkg. vanilla flavor instant pudding and pie filling
1 (16 oz.) can pumpkin
1 tsp. ground cinnamon
1/2 tsp. ground ginger
1/4 tsp. ground cloves

Directions

1

Mix cream cheese, 2 tablespoons of milk and sugar in large bowl with wire whisk until smooth.
2

Gently stir in whipped topping.
3

Spread on bottom of crust.
4

Pour 1 cup milk into bowl. Add pudding mixes.
5

Beat with wire whisk for 1 minute.
6

(Mixture will be thick.)
7

Stir in pumpkin and spices with whisk until well mixed.
8

Spread over cream cheese layer.
9

Refrigerate 4 hours or until set.
10

Garnish with additional whipped topping.
11

Store in refrigerator.
12

Makes 2 pies.