Name: Double Layer Pumpkin Pie
Prep time: 15 min
Cook time: 15 min
Yield: 8
Ingredients: Cold milk - 1 cup; Solid pack pumpkin puree - 1 (15 ounce) can; Instant vanilla pudding mix - 2 (3.5 ounce) packages; Ground cinnamon - 1 teaspoon; Ground ginger - ½ teaspoon; Ground cloves - ¼ teaspoon; Cream cheese, softened - 4 ounces; Milk - 1 tablespoon; White sugar - 1 tablespoon; Frozen whipped topping, thawed - 1 ½ cups; Prepared graham cracker crust - 1 (9 inch)

Ingredients for - Double Layer Pumpkin Pie

1. Cold milk 1 cup

2. Solid pack pumpkin puree 1 (15 ounce) can

3. Instant vanilla pudding mix 2 (3.5 ounce) packages

4. Ground cinnamon 1 teaspoon

5. Ground ginger ½ teaspoon

6. Ground cloves ¼ teaspoon

7. Cream cheese, softened 4 ounces

8. Milk 1 tablespoon

9. White sugar 1 tablespoon

10. Frozen whipped topping, thawed 1 ½ cups

11. Prepared graham cracker crust 1 (9 inch)

How to cook deliciously - Double Layer Pumpkin Pie

1 . Stage

Pour milk for pumpkin layer into large bowl. Add pumpkin puree, pudding mix, cinnamon, ginger, and cloves and whisk until thoroughly mixed. Let sit until thickened, about 5 minutes.

2 . Stage

Meanwhile, beat cream cheese, milk, and sugar for cheesecake layer in a large bowl with an electric mixer until smooth. Gently stir in whipped topping. Spoon into graham cracker crust and spread into an even layer.

3 . Stage

Spread thickened pumpkin mixture over top. Cover and refrigerate until set, about 4 hours.