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Double Layer Pumpkin Pie Recipe

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This recipe for Double Layer Pumpkin Pie is from The Mitchell/Mays Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
4 ounces cream cheese, softened
1 Tablespoon milk
1 Tablespoon sugar
1 1/2 cups Cool Whip, thawed
1 prepared graham cracker crust
1 cup cold milk
16-ounce can pumpkin
2 - 4-serving size packages vanilla instant pudding and pie filling mix
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
Directions:
Directions:
Mix cream cheese, milk and sugar in large bowl with wire whisk until smooth. Gently stir in whipped topping. Spread on bottom of piecrust. Pour cold milk in 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 4 hours or until set. Garnish with additional Cool Whip, if desired.

 

 

 

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