Double layer pumpkin pie

Double layer pumpkin pie



  • sugar - 1 Tbsp
  • cinnamon - 1 tsp
  • cream cheese - 4 oz
  • milk - 1 Tbsp
  • ginger - 1/2 tsp
  • Cool Whip
  • cloves - 1/4 tsp
  • can pumpkin - 1 item
  • graham cracker crust - 1 item
  • instant vanilla pudding and pie mix - 2 pkg

How to make double layer pumpkin pie:

Mix softened cream cheese, milk and sugar in large bowl with wire whisk until smooth. Gently stir in Cool Whip. Spread on bottom of crust.

Pour 1 cup milk into bowl. Add pudding mix. Beat with wire whisk until well blended. Mixture will be thick. Stir in pumpkin and spices with wire whisk. Mix well. Spread over cream cheese layer. Refrigerate at least 3 hours. Top with Cool Whip.

Recipe categories: Desserts, Pie, Pies and tarts.

Double layer pumpkin pie
Average rating: 3.4 of 5, total votes: 5
Cook. Time: PT20M
Total Time: PT20M

Cause of complaint:

Related ingredients:
sugar, butter, margarine, softened, lemon juice, sticks butter, graham cracker crust, chopped broccoli, unbaked 9-inch pie shell
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