Monday, November 21, 2011

Double-Layer Pumpkin Pie

This year I was looking for something new to spice up my Thanksgiving dessert menu. I loved the idea of having one less thing to bake, so this creamy, not too sweet pie was the perfect addition.

1 prepared graham cracker crust 
4 oz cream cheese, softened
1 T milk
1 T sugar
1 ½ cups Cool Whip
1 cup milk
2 (3.5 oz) packages instant vanilla pudding
1 (15 oz) can pumpkin puree
1 tsp cinnamon
½ tsp ginger
¼ tsp ground cloves

Place pie crust in the freezer to chill. Meanwhile, in a medium bowl, mix cream cheese, 1 T milk, and sugar until smooth. Gently stir in Cool Whip until completely combined. Spread mixture into the bottom of chilled crust. Return to the freezer for about 1 hour, until cream cheese mixture has hardened.

In a large bowl, whisk together milk and pudding mix. Stir in pumpkin, cinnamon, ginger, and cloves. When thickened, spread over cream cheese layer. Refrigerate 4 hours or until set.

*Modified from

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