Double Layer Pumpkin Pie

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Submitted by Becky Luttrell

Double Layer Pumpkin Pie

Ingredients
  

  • 4 oz. cream cheese softened
  • 1 Tbsp. milk
  • 1 Tbsp. sugar
  • 1 1/2 cups Cool Whip thawed
  • 1 6 oz. prepared graham cracker crumb crust
  • 1 cup cold milk
  • 1 can (16 oz.) pumpkin
  • 2 pkgs. (4 serving size) Jello vanilla instant pudding
  • 1 tsp. ground cinnamon
  • 1/2 tsp. ground ginger
  • 1/4 tsp. ground cloves

Instructions
 

  • Mix cream cheese, 1 Tbsp. milk & sugar in a large bowl with wire whisk until smooth. Gently stir in whipped topping. Spread onto bottom of crust. Pour 1 cup milk into large bowl. Add pumpkin, pudding mixes and spices. Beat with wire whisk until well mixed. Mixture will be thick. Spread over cream cheese layer. Refrigerate for 4 hours or until set.