Double Layer Pumpkin Pie
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A home-kitchen version of double layer pumpkin pie, written step by step so it's easy to follow that's worth the oven time.
Ingredients
- 1 (3 oz.) cream cheese
- 1 c. plus 1 Tbsp. cold milk
- 1 Tbsp. sugar
- 1 (12 oz.) whipped topping
- 1 baked pie shell
- 2 pkg. vanilla instant pudding (4 serving size)
- 1 can pumpkin (16 oz.)
- 1 tsp. cinnamon
- 1/2 tsp. ginger
- 1/4 tsp. ground cloves
Method
Mix cream cheese, sugar and 1 tablespoon milk with wire whisk until smooth.
Gently stir in whipped topping.
Spread on bottom of pie shell.
Pour 1 cup milk in bowl; add pudding mix.
Beat with wire whisk until well blended, 1 to 2 minutes, then let stand 3 minutes.
Stir in pumpkin and spices and mix well.
Spread over cream cheese layer.
Refrigerate for at least 2 hours.
Chill for 2 hours.
Garnish with whipped topping.
Rate:
