Double Layer Pumpkin Pie

Double pumpkin pie

Ingredients Directions
  • 4 oz Philadelphia cream cheese, softened
  • 1 Tbsp milk
  • 1 Tbsp sugar
  • 1 tub Cool Whip whipped topping, thawed, divided
  • 1 Honey Maid graham pie crust
  • 1 can (15-oz) pumpkin
  • 2 pkg Jell-O vanilla flavor instant pudding
  • 1 tsp ground cinnamon
  • ½ tsp ground ginger
  • ¼ tsp ground cloves

Mix cream cheese, 1 Tbsp. Milk and sugar in large bowl with wire whisk until well blended. Gently stir in half of the whipped topping. Spread onto crust. Pour 1 cup milk into large bowl. Add pumpkin, dry pudding mixes and spices. Beat with wire whisk until well blended. (Mixture will be thick.) Spread over cream cheese layer. Refrigerate 4 hours or until set. Top with remaining whipped topping. Makes 10 servings.

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