Cooking for the holidays…

kelshand (105k image)

Sensational Double Layer Pumpkin Pie
Makes about 6

4 Ounces cream cheese, softened
1 tablespoon milk or half and half
1 tablespoon sugar
1 1/2 cups whipped cream topping
1 graham cracker crust
1 cup cold milk or half and half
2 small vanilla flavored instant pudding packages
1 can pumpkin pie filling — (16 oz)
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1 Teaspoon ground cloves

Beat cream cheese, 1 tablespoon of milk, and sugar with wire whisk until smooth. Gently stir in the whipped cream topping. Spread on bottom of graham cracker crust. Pour 1 cup milk into bowl, add pudding mix. Beat with wire whisk for one to two minutes–mixture will be thick. Stir in pumpkin and spices with wire whisk. Mix well. Spread over cream cheese layer. Refrigerate four hours, or until set.

One Comment

  1. Sue said:

    This sounds great! I also came across a recipe for Pumpkin Pie that had a pecan layer in teh bottom- thought I’d try it this year for Mim. Maybe I’ll make both!

    November 10, 2008

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