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11/10/2008: "Cooking for the holidays..."

Sensational Double Layer Pumpkin Pie
Makes about 6

4 Ounces cream cheese, softened
1 tablespoon milk or half and half
1 tablespoon sugar
1 1/2 cups whipped cream topping
1 graham cracker crust
1 cup cold milk or half and half
2 small vanilla flavored instant pudding packages
1 can pumpkin pie filling -- (16 oz)
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1 Teaspoon ground cloves

Beat cream cheese, 1 tablespoon of milk, and sugar with wire whisk until smooth. Gently stir in the whipped cream topping. Spread on bottom of graham cracker crust. Pour 1 cup milk into bowl, add pudding mix. Beat with wire whisk for one to two minutes--mixture will be thick. Stir in pumpkin and spices with wire whisk. Mix well. Spread over cream cheese layer. Refrigerate four hours, or until set.

Replies: 1 Comment

This sounds great! I also came across a recipe for Pumpkin Pie that had a pecan layer in teh bottom- thought I'd try it this year for Mim. Maybe I'll make both!

Sue said on Monday, November 10th @ 04 :31 AM CST