DOUBLE LAYER PUMPKIN PIE

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Double Layer Pumpkin Pie image

I came across this receipe years ago from one of those Sunday paper coupon leaflets (1996) and have been making it every year since from Thanksging thru Christmas...This is a very simple nobake pie that even the children can't wait to get a piece of..Mix & Enjoy!!!!

Provided by Kay Lott

Categories     Pies

Time 15m

Number Of Ingredients 10

4 oz philadelphia brand cream cheese (softened)
1 Tbsp each milk & sugar
8 oz thawed cool whip (whipped topping).
1 prepared deep dish graham cracker crumb crust
1 c cold milk
1 can(s) (15oz) pumpkin-libby's 100% pure pumpkin
2 pkg (4-serving size)jello vanilla flavor instant pudding & pie filling
1 tsp ground cinnamon
1/2 tsp ground ginger
1/4 tsp ground cloves

Steps:

  • 1. MIX cream cheese,1Tbsp. milk and sugar in large bowl with wire whisk until smooth. Gently stir in 3/4 of the whipped topping (saving the additional for the top). Spread on bottom of crust.
  • 2. POUR 1 cup cold milk into large bowl. Add pumpkin,pudding mixes and spices. Beat with wire whisk until well mixed. (Mixture will be thick.)Spread over cream cheese layer.
  • 3. Refrigerate 4 hours or until set. Garnish with additional whipped topping, if desired. Store leftover pie in refrigerator.

*** Explore more Double Layer Pumpkin Pie Recipes »

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