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DESSERTS- PIES & CRUSTS:
Double Layer Pumpkin Pie Recipe
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Double
Layer Pumpkin Pie |
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A very simple
no-bake pumpkin pie recipe that is delicious too...
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4
oz |
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cream cheese, softened |
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1
cup plus 1 Tbs. |
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cold
milk |
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1
Tbs |
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granulated sugar |
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8
oz. |
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Cool
Whip, thawed |
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1
prepared |
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graham cracker crust |
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16
oz |
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pure
pumpkin |
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Two
small |
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packages vanilla instant pudding and pie
filling |
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1
tsp |
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ground cinnamon |
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½
tsp |
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ground ginger |
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¼
tsp |
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ground cloves (optional) |
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1 |
In a large
bowl, mix cream cheese, 1 T. milk and sugar with
wire whisk until smooth. Gently stir in 1½ cups
whipped topping. Spread on bottom of prepared
crust. |
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2 |
In a second
bowl, stir pumpkin, pudding mix and spiced into
remaining milk. Beat with wire whisk until well
blended (mixture will be thick). Spread over
cream cheese layer. |
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3 |
Refrigerate
for 4 hours. Serve with remaining whipped
topping. |
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Servings: 8 |
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this Recipe
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