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Double Layer Pumpkin Pie

Yields:1 pie
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Recipe Cooking TimePreparation15 minutes
Ready In3 hours
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Ingredients

4 ounces cream cheese softened
1 tablespoon milk
1 tablespoon sugar
1 1/2 cups whipped topping, prepared light
1 each graham cracker pie crust 9 inch
1 cup milk
2 packages instant pudding mix, vanilla and pie filling
16 cans pumpkin
1 teaspoon cinnamon
1/2 teaspoon ginger
1/4 teaspoon cloves, ground

Directions

Mix cream cheese, milk and sugar in large bowl with wire whisk until smooth.

Gently stir in whipped topping.

Spread on bottom of crust. Pour 1 cup milk into bowl.

Add pudding mix. Beat with wire whisk until well blended.

Stir in pumpkin and spices with wire whisk; mix well.

Spread over cream cheese layer.

Refrigerate at least 3 hours. Garnish with additional whipped topping and nuts if desired.

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Member Review

*****

Warm Chévre and Apple Rings with Manitoba Hemp Seed Oil Vinaigrette

Simply stunning. True gourmet salad. The flavor combination is impressive.

Reviewed by sean