Tuesday, November 24, 2009

Double Layer Pumpkin Pie

This pie is amazing. I made it for a Thanksgiving dinner we had at our building on Saturday. Everyone loved it. Here is what the last slice looked like - a lil mangled. ;) Thank you to Brock and Ava.
Double Layer Pumpkin Pie
4 oz. cream cheese (softened) (I used light)
1 cup plus 1 TB. cold milk
1 TB. sugar
1 8oz. tub of cool whip (I used light)
1 prepared graham cracker crust (I used light)
1 (16 oz.) prepared pumpkin can
2 packages (4 serving size) of instant vanilla pudding and pie mix
1 tsp. ground cinnamon
1/2 tsp. ground cloves
1/4 tsp. ground ginger

In a large bowl, mix the cream cheese, tablespoon of cold milk and sugar with wire whisk until smooth. Stir in 1 1/2 cups of the cool whip and spread on bottom of crust.

In a second bowl, stir pumpkin, pudding mix and spices unto remaining milk, beat with wire whisk until well blended (mixture will be thick). Spread over the cream cheese layer.

Refrigerate for 5 hours and serve with remaining whipped topping.

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