Double Layer Pumpkin Pie recipe

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Ingredients

4 ounces cream cheese, softened
1 tablespoon milk
1 tablespoon white sugar
1 ½ cups frozen whipped topping, thawed
1 (9 inch) prepared graham cracker crust
1 cup cold milk
2 (3.5 ounce) packages instant vanilla pudding mix
1 (15 ounce) can solid pack pumpkin puree
1 teaspoon ground cinnamon
½ teaspoon ground ginger
¼ teaspoon ground cloves

Nutrition Info

355.7 calories
carbohydrate: 51.2 g
cholesterol: 18.2 mg
fat: 16 g
fiber: 2.2 g
protein: 4 g
saturatedFat: 8.1 g
servingSize: -
sodium: 690.2 mg
sugar: 36.5 g
transFat: : -
unsaturatedFat: : -

Directions

  1. In a large bowl, whisk together cream cheese, 1 tablespoon of milk, and sugar until smooth. Gently stir in whipped topping. Spread into bottom of crust.

  2. Pour 1 cup of milk into large bowl, and thoroughly mix in pudding mix, pumpkin, cinnamon, ginger, and cloves. When thickened, spread over cream cheese layer.

  3. Refrigerate 4 hours, or until set.

Recipe Yield

1 -9-inch pie

Recipe Note

Rich and creamy.

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