Jennifer Pfister

Double Layer Pumpkin Pie

Desserts
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Contributor
Jennifer Pfister
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Status
Published

Description

Mix the cream cheese, 1 tablespoon milk, and sugar with a wire whisk until smooth.

Gently stir in the whipped topping.

Spread the cream cheese mixture over the bottom of the crust.

Pour 1 cup cold milk into a bowl.

Add the pumpkin, pudding mixes, spices, and vanilla.

Beat with a wire whisk until well mixed and thick.

Spread over the cream cheese layer.

Refrigerate for 4 hours or until set.

Garnish with additional whipped topping, if desired.

Store in the refrigerator.

Source Note

Original page 50. Contributed by Jennifer Pfister.

Ingredients

Structured rows stay easy to scan and print.

  • 4 ounces cream cheese, softened
  • 1 tablespoon milk
  • 1 tablespoon sugar
  • 1 1/2 cups thawed Cool Whip
  • 1 graham cracker pie crust
  • 1 can (16 ounces) pumpkin
  • 2 packages vanilla instant pudding mix, 4 servings each
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 1 1/2 cups cold milk
  • 1/2 teaspoon allspice
  • 1/2 teaspoon vanilla

Directions

Ordered steps keep the recipe easy to follow.

  1. Mix the cream cheese, 1 tablespoon milk, and sugar with a wire whisk until smooth.
  2. Gently stir in the whipped topping.
  3. Spread the cream cheese mixture over the bottom of the crust.
  4. Pour 1 cup cold milk into a bowl.
  5. Add the pumpkin, pudding mixes, spices, and vanilla.
  6. Beat with a wire whisk until well mixed and thick.
  7. Spread over the cream cheese layer.
  8. Refrigerate for 4 hours or until set.
  9. Garnish with additional whipped topping, if desired.
  10. Store in the refrigerator.