Double Layer Pumpkin Pie
Prep time
Total time
Author: Annie (originally from Kraft)
Recipe type: desserts, holiday
Cuisine: American
Serves: 8 pieces
Ingredients
- 1 8 oz package Cream Cheese or Neufchatel Cheese
- 1 C plus 1 T skim milk, divided
- 1 T sugar
- 1 8 oz tub low-fat Cool-Whip, thawed and divided
- 1 ready made graham cracker crumb crust
- 1 15 oz can pumpkin
- 2 3.4 oz packages Vanilla Flavor instant pudding
- 1 t ground cinnamon
- ½ t ground ginger
- ½ t ground cloves
Instructions
- Beat cream cheese, 1 T milk and sugar in large bowl until blended.
- Stir in half the Cool Whip.
- Spread onto bottom of crust.
- Beat on low speed remaining milk, pumpkin, pudding and spices for about 2 minutes until mixture is thick.
- Spread over cream cheese layer.
- Refrigerate 4 hours or until firm. Serve topped with remaining Cool Whip. (optional)
Recipe by The Gingham Apron at https://www.theginghamapron.com/double-layer-pumpkin-pie/