Double layer pumpkin pie

Double layer pumpkin pie

Ingredients/Components

• sugar - 1 Tbsp
• ground cloves - 1/4 tsp
• ground cinnamon - 1 tsp
• ground ginger - 1/2 tsp
• cream cheese, softened - 4 oz
• milk or half and half - 1 Tbsp
• can pumpkin - 16 oz
• cold milk or half and half - 1 c
• vanilla flavor instant pudding and pie filling - 2 size)
• thawed nondairy whipped topping

How to make double layer pumpkin pie:

Mix cream cheese, the 1 tablespoon milk and 1 tablespoon sugar in large bowl with wire whisk until smooth. Gently stir in whipped topping. Spread on bottom of crust.

Pour the 1 cup milk into another bowl; add pudding mix. Beat with wire whisk until well blended, 1 to 2 minutes. Mixture will be thick.

Stir in the pumpkin and spices with wire whisk; mix well. Spread over cream cheese layer. Refrigerate at least 3 hours. Garnish with additional whipped topping and nuts, if desired. Makes 8 servings.

Note: To soften cream cheese, cook on High in the microwave oven for 15 to 20 seconds.

Recipe categories: Desserts, Pie, Pies and tarts.