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Double Layer Pumpkin Pie
4 oz Cream Cheese: softened
1 tb Milk or half-and-half
1 tb Sugar
1-1/2 c Cool Whip: thawed
1 Prepared graham cracker
Crumb crust (6 ounces)
1 c Cold milk or half-and-half
1 c (16 oz) pumpkin
2 pk (4 serv size) Jello Vanilla Instant Pudding & Pie Fillng
1 ts Ground cinnamon
1/2 ts Ground ginger
1/4 ts Ground cloves
Mix cream cheese, 1 tablespoon milk and sugar in large bowl with
wire whisk until smooth. gently stir in whipped topping. Spread onto
bottom of crust. Pour 1 coup milk into large bowl. Add pumpkin,
pudding mixes and spices. Beat with wire whisk until well mixed.
(Mixture will be thick). Spread over cream cheese layer.
Refrigerate 4 hours or until set
Makes 8 servings.
Note: I add Cool Whip on top of pie.