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Double Layer Pumpkin Pie




Double Layer Pumpkin Pie
source Esther Asilo
categories dessert, family cookbook, holiday
yield
prep time
total time

INGREDIENTS
  • 1 Box Graham Cracker Crust
  • [Filling (Bottom Layer)]
  • 3 oz Cream Cheese, Softened
  • 1 Tbsp Half & Half
  • 1 Tbsp Sugar
  • 1 ½ Cup Cool Whip
  • [Filling (Top Layer)]
  • 2 Pkg Vanilla Pudding, Instant
  • 1 Cup Half & Half
  • 1 Can Solid PkgPumpkin
  • 1 tsp Cinnamon, Ground
  • ½ tsp Ginger, Ground
  • ½ tsp Cloves, Ground

    • INSTRUCTIONS
  • [Bottom Layer]
  • 1. Blend together cream cheese, half & half and sugar until smooth. Then fold in whipped topping. Spread in bottom of pie crust. Cover with piecrust lid and set in refrigerator.
  • [Top Layer]
  • 2. Mix together instant pudding and half & half. Let them set for 3 min. Then stir in remaining ingredients. Carefully, in small amounts, spread pumpkin mix over first layer. Replace cover over pie and return to refrigerator until ready to serve.
  • [Variation]
  • 3. Milk may be substituted for half & half.

    • NOTES

    NUTRITION