Sensational Double-Layer Pumpkin Pie
Sensational Double Layer Pumpkin Pie
4 oz. cream cheese, softened
1 T. milk or half and half
1 T. sugar
1½ C. thawed whipped topping
1 graham cracker pie crust
1 C. cold milk or half and half
2 pkg. (4oz serving size) vanilla flavor instant pudding & pie filling
1 can (16-oz.) pumpkin
1 t. ground cinnamon
½ t. ground ginger
¼ t. ground cloves
Mix cream cheese, 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 1 minute (mixture will be thick). Stir in pumpkin and spices with wire whisk until well mixed. Spread over cream cheese layer.
Refrigerate 4 hours or until set. Garnish with additional whipped topping, if desired. Store leftover pie in refrigerator.
Helpful hint: soften cream cheese in microwave on High 15 to 20 seconds.
This pie is very rich, so you’ll want to make the slices small.
