Double layer pumpkin pie

Double layer pumpkin pie

Ingredients/Components

• sugar - 2 Tbsp
• cream cheese - 8 oz
• ground cloves - 1/4 tsp
• ground cinnamon - 1 tsp
• ground ginger - 1/2 tsp
• milk or half and half - 2 Tbsp
• can pumpkin - 1 oz
• whipped topping, thawed - 3 c
• cold milk or half and half - 1 c
• vanilla flavor instant pudding and pie filling - 2 serving

How to make double layer pumpkin pie:

Mix cream cheese, 2 tablespoons of 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 mixes. Beat with wire whisk for 1 minute. (Mixture will be thick.) Stir in pumpkin and spices with whisk until well mixed. Spread over cream cheese layer. Refrigerate 4 hours or until set. Garnish with additional whipped topping. Store in refrigerator. Makes 2 pies.

Recipe categories: Desserts, Pie, Pies and tarts.