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Double Layer Pumpkin Pie Recipe

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This recipe for Double Layer Pumpkin Pie is from OUR FAMILY COOKBOOK, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Bottom Layer of Pie:
1 pkg. (3 oz.) cream cheese
1 cup plus 1 tbsp. cold half & half
1 tbsp. sugar
1 1/2 cups thawed cool whip
1 graham cracker crust

Top layer of Pie:
1 cup half & half
2 pkg. instant vanilla pudding (4 oz. size)
1 can pumpkin
1 tsp. ground cinnamon
1/2 tsp. ground ginger
1/4 tsp. cloves
Directions:
Directions:
Mix cream cheese with 1 tbsp. half & half with sugar using a wire whisk until smooth. Gently fold in cool whip and spread on bottom of crust.
Pour 1 cup half & half in mixing bowl add pudding mix beating with wire whisk until blended. Let stand 3 minutes. Stir in pumpkin and spices mixing well. Spread over cream cheese layer and refrigerate at least 2 hours
Number Of Servings:
Number Of Servings:
8 servings
Personal Notes:
Personal Notes:
This recipe was found in a magazine at one of Grandma Clara Ready's doctors appointment. She ripped it out and stuck it in her purse. Her daughter Barbara was with her and she has used this recipe at Thanksgiving and Christmas with her family and they all love it. No cooking involved.

 

 

 

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