Double layer pumpkin pie

Double layer pumpkin pie



  • 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
  • Cool Whip topping, thawed
  • cold milk or half and half - 1 c
  • Philadelphia cream cheese, softened - 4 oz
  • ready-crust graham cracker pie crust - 1 item
  • Jell-O vanilla instant pudding and pie filling - 2 serving

How to make double layer pumpkin pie:

Beat 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. Pout 1 cup milk into bowl. Add pudding mix. Beat with wire whisk 1 to 2 minutes (mixture will be thick). Stir in pumpkin and spices with wire whisk; mix well. Spread over cream cheese layer. Refrigerate 4 hours or until set. Store leftover pie in refrigerator.

Recipe categories: Desserts, Pie, Pies and tarts.

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

Cause of complaint:

Related ingredients:
graham cracker crumbs, sugar, cinnamon, cream cheese, granulated sugar, cool whip, container cool whip, cream cheese, softened
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