Double layer pumpkin pie

Double layer pumpkin pie



  • cold milk - 1 c
  • ground cloves - 1/4 tsp
  • ground cinnamon - 1 tsp
  • ground ginger - 1/2 tsp
  • can pumpkin - 1 oz
  • Philadelphia Brand cream cheese, softened* - 4 oz
  • each milk and sugar - 1 Tbsp
  • thawed Cool Whip whipped topping
  • Jell-O vanilla flavor instant pudding and pie filling - 2 serving

How to make double layer pumpkin pie:

Mix cream cheese, 1 tablespoon milk and sugar in a large bowl with wire whisk until smooth. Gently stir in whipped topping. Spread on bottom of crust.

Pour 1 cup cold milk into a large 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 additional whipped topping, if desired. Store leftover pie in refrigerator. Makes 8 servings.

*Helpful Hint: Soften cream cheese in microwave on High 15 to 20 seconds.

Prep Time: 15 minutes.

Recipe categories: Desserts, Pie, Pies and tarts.

Double layer pumpkin pie
Average rating: 4 of 5, total votes: 5
Cook. Time: PT20M
Total Time: PT20M

Cause of complaint:

Related ingredients:
sugar, vanilla, butter or margarine, coconut, stick melted butter, small cool whip
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