Jennifer Pfister

Double Layer Pumpkin Pie

Desserts
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Contributor
Jennifer Pfister
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Status
Published

Ingredients

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  • 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.

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.