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No-Bake Double Layer Pumpkin Pie
No- Bake Double Layer Pumpkin Pie
Yield: 8 servings (Serving Size: About 1 cup)
Prep Time: 20 min
Ingredients:
4 ounces cream cheese, softened
1 cup plus 1 Tablespoon cold milk
1 Tablespoon granulated white sugar
8 ounces Cool Whip, thawed
1 prepared graham cracker crust
One 16-ounce can pure (unsweetened) pumpkin
Two small packages vanilla instant pudding and pie filling
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground clovesDirections:
1. In a large bowl, mix cream cheese, 1 tablespoon milk and sugar with wire whisk until smooth. Gently stir in 1 1/2 cups Cool Whip. Spread on bottom of prepared crust.
2. In a second bowl, mix pumpkin, pudding mix and spices with remaining 1 cup milk. Beat with wire whisk until well blended (mixture will be thick). Spread over cream cheese layer.
3. Refrigerate for 4 hours. Serve with remaining whipped topping.
Source: RecipeGirl.com
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I'm Lori Lange, recipe developer, food writer and Mom. I'm sharing over 2,600 of my favorite recipes with you.
Mike Feddersen — October 23, 2011 @ 9:10 PM
This recipe sounds delicious, it is almost like my Pumpkin Pie Cheesecake recipe. I don’t use canned pumpkin I use Jello’s Pumpkin Spice pudding and you don’t need the sugar. And the Philadelphia Cream Cheese, use the whipped. A blender is all you need.