Double Layer Pumpkin Pie
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Why I Love This Recipe
Ingredients You'll Need
1 3 ounce package cream cheese, softened
1 cup cold half and half or milk
1 tablespoon sugar
1 1/2 cups thawed Cool Whip
1 Keebler Graham pie crust
2 4 serving jello vanilla instant pudding mix
1 16 ounce can pumpkin
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground cloves
Directions
Mix cream cheese, 1 tablespoon half and half and sugar with wire whisk until smooth. Gently stir in whipped topping. Spread on bottom of crust. Pour 1 cup half and half into mixing bowl. Add pudding mix. Beat with wire whisk until well blended, 1 to 2 minutes. Let stand 3 minutes. Stir in pumpkin and spices; mix well. Spread over cream cheese layer. Refrigerate at least 2 hours. Garnish with additional whipped topping and nuts as desired.
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