Double Layer Pumpkin Pie
CATEGORIES
INGREDIENTS
  • 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
  1. 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.