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)

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

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.