JENNY'S NO-BAKE DOUBLE DELICIOUS PUMPKIN PIE

Jenny's No-bake Double Delicious Pumpkin Pie image

Provided by Jenny Glenn @iluvoldmovies

Categories Pies

Number Of Ingredients 13

Previous Next

BOTTOM LAYER - MAKES ENOUGH FOR 1 PIE - REMEMBER TO DOUBLE FOR 2 PIES
4 ounce(s) cream cheese, softened
1 tablespoon(s) milk, not skim
1 tablespoon(s) sugar, granulated
1 - cool whip, 8 oz. tub, thawed
1 - graham cracker readymade pie crust, 6 oz.
TOP LAYER - MAKES ENOUGH FOR 2 PIES - DIVIDE IN HALF TO SPREAD ON 2 PIES
1 cup(s) milk, cold
1 can(s) libby's pure pumpkin, 15 oz.
2 package(s) vanilla instant pudding, 4 serving size
1 teaspoon(s) cinnamon, ground
1/2 teaspoon(s) ginger, ground
1/4 teaspoon(s) cloves, ground

Steps:

MAKE ONE PIE AT A TIME. Mix cream cheese, 1 tbsp. of the milk & sugar in a large bowl with wire whisk until smooth. Gently fold in 1-1/2 c. thawed Cool Whip.
Spread onto crust and chill while making bottom of layer of second pie. (TIP: Remove label and glue drops from plastic lid. Wash & dry by hand and set aside to use inverted lid as pie protector.
Make bottom layer of second pie, as above, and chill while making mixture for top layer.
Pour 1 c. cold milk in large bowl. Add pumpkin, pudding & spices. Beat with whisk until well mixed. (Note: Mixture will be thick.)
Divide mixture in half. Spread over cream cheese layer of both pies. Garnish with additional whipped topping, as desired.
Place inverted plastic lid over pie and crimp foil edges to hold lid in place. Chill overnight whenever possible but not less than 4 hours before serving.