Double Layer Pumpkin Pie


  • 4 oz. cream cheese, softened
  • 1 Tbsp. milk
  • 1 Tbsp. white sugar
  • 1 1/2 cups frozen whipped topping, thawed
  • 1 (9 inch) prepared graham cracker crust
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  • 1 cup cold milk
  • 2 (3.5 ounce) packages instant vanilla pudding mix
  • 1 (15 ounce) can solid pack pumpkin puree
  • 1 tsp. ground cinnamon
  • 1/2 tsp. ground ginger
  • 1/4 tsp. ground cloves


In a large bowl, whisk together cream cheese, 1 Tbsp. of milk, and sugar until smooth. Gently stir in whipped topping. Spread into bottom of crust. Pour 1 cup of milk into large bowl, and thoroughly mix in pudding mix, pumpkin, cinnamon, ginger, and cloves. When thickened, spread over cream cheese layer. Refrigerate 4 hours, or until set.

By Kathy Z from Philadelphia, PA


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