Double-Layer Pumpkin Pie Recipe

Double-Layer Pumpkin Pie Recipe

Ingredients:

4 oz of softened cream cheese
1 Tbsp of milk (or half-and-half)
1 Tbsp of sugar (granulated)
1-1/2 c of whipped topping; thawed
6 oz of pie crust (Graham)
1 c of milk (cold, or half-and-half)
2 pkgs of pudding & pie filling (instant, vanilla)
16 oz of pumpkin (canned)
1 tsp of cinnamon (ground)
1/2 tsp of ginger (ground)
1/4 tsp of cloves (ground)

Instructions:

Combine (cream) cheese, sugar, and a tablespoon of milk inside a bowl; mix thoroughly till smooth and add thawed topping then stir gently. Spread onto the base of the crust. Combine a cup of milk and pudding & pie filling; beat thoroughly for 1-2 mins till blended well.

Add the spices and pumpkin; stir thoroughly and spread above the layer of (cream) cheese. Place inside the refrigerator for three hrs. Garnish additional (whipped) topping with nuts.

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