Double Layer Pumpkin Pie Recipe

Double Layer Pumpkin Pie Recipe

  • 4 ounces cream cheese, softened
  • 1 tablespoon milk
  • 1 tablespoon white sugar
  • 1 1/2 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
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  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.
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