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Double layer pumpkin pie

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Ingredients/Components

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

How to make double layer pumpkin pie:

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 milk into bowl. Add pudding mix. Beat with wire whisk 1 to 2 minutes or 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 or until ready to serve. Garnish as desired. Makes 8 servings.

May substitute with Jell-O brand sugar-free instant pudding in this recipe. Prepare as directed, using 1/2 teaspoon ground cinnamon and 1/4 teaspoon ground ginger. Omit cloves. Substitute 4 ounces light Philadelphia brand Neufchatel cheese for the cream cheese and 1 (12 ounce) can evaporated skim milk for the milk. Use Cool Whip lite whipped topping.

Recipe categories: Desserts, Pie, Pies and tarts.

Rating:

Average rating: 4, total votes: 4

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