Recipes Double Layer Pumpkin Pie

[foodforthefarmer]

4 ounces cream cheese, softened
1 tablespoon milk or 1 tablespoon half-and-half or 1 tablespoon skim milk
1 tablespoon sugar
1 1/2 cups thawed whipped topping (such as Cool Whip)
1 (9 inch) graham cracker crust
1 cup cold milk or 1 cup half-and-half or 1 cup skim milk
1 (16 ounce) can pumpkin puree
2 (3 1/2 ounce) packages vanilla flavor instant pudding and pie filling mix or 2 (3 1/2 ounce) packages vegetarian instant vanilla pudding mix
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves

Directions:

1 Mix cream cheese, 1 tablespoon milk and sugar in large bowl with wire whisk until smooth.
2 Gently stir in whipped topping.
3 Spread on bottom of crust.
4 Pour 1 cup cold milk into large bowl.
5 Add pumpkin, pudding mixes and spices.
6 Beat with wire whisk 2 minutes.
7 The mixture will be thick.
8 Spread over cream cheese layer.
9 Refrigerate 4 hours or until set.
10 Garnish with additional whipped topping and chocolate-dipped pecan halves.
11 Store in the refrigerator until just before serving.

Read more at: http://www.food.com/recipe/double-layer-pumpkin-pie-48158?oc=linkback

 

[Desi]

This sounds amazing! I'm always looking for new recipes for Thanksgiving. I actually go to about 4 "potluck" gatherings in the month of November. I'll be sure to try this at one of those, before Thanksgiving.

 

[Smarty Plants]

Thanks for sharing the recipe! The pumpkin flavor isn't too strong and the filling has a nice texture. I made two of these last weekend for a church get-together and the pies were a big hit.

 

[Kathy]

Oh my goodness, this sounds amazing! And it looks so easy to make, too. I'm definitely going to have to gather up the ingredients for this and make one soon.