Double layer pumpkin pie

Double layer pumpkin pie

Ingredients/Components

• softened cream cheese - 4 oz
• cream - 1 Tbsp
• sugar - 1 Tbsp
• Cool Whip
• graham cracker crust - 1 item
• cold milk - 1 c
• vanilla instant pudding - 2 pkg
• pumpkin - 1 (16
• cinnamon - 1 tsp
• ginger - 1/2 tsp
• ground cloves or 2 tsp - 1/4 tsp

How to make double layer pumpkin pie:

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

Pour milk into medium bowl. Add pudding mix. Beat 1 or 2 minutes with whisk (mix will be thick). Stir in canned pumpkin and spices; mix with whisk. Spread over first layer. Refrigerate at least 3 hours. Top with Cool Whip, if desired.

Recipe categories: Desserts, Pie, Pies and tarts.