DOUBLE LAYER PUMPKIN PIE

Double Layer Pumpkin Pie image

This is my FAVORITE desert recipe of all time! I found this recipe on an evaporated milk label years ago. It's become my tradition for Thanksgiving and Christmas. Enjoy!

Provided by Deanna Ormsby

Categories Pies

Time 10m

Number Of Ingredients 12

Ingredients

1 8 in prepared graham cracker pie crust
1 Tbsp evaporated milk, chilled
1 1/2 c frozen whipped topping, thawed
2 pkg vanilla instant pudding & pie filling (3.4 oz ea)
1 tsp ground cinnamon
1/2 tsp ground ginger
1/4 tsp ground cloves
4 oz cream cheese, softened
1 Tbsp granulated sugar
1 c evaporated milk
1 can(s) 100% pure pumpkin (15 oz can)
whipped topping (optional)

Steps:

1. COMBINE cream cheese, 1 Tbsp evaporated milk & sugar in large bowl with wire whisk until smooth. Gently stir in whipped topping. Spread on bottom of pie crust.
2. POUR 1 cup evaporated milk into bowl, add pudding mixes. Beat with wire whisk for 1 minute (mixture will be thick). Stir in pumpkin & spices with wire whisk until well mixed. Spread over cream cheese layer.
3. REFRIGERATE for 4 hours or until set. Garnish with additional whipped topping if desired.

*** Explore more Double Layer Pumpkin Pie Recipes »

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