Mix-
Cream cheese, 1 tbsp milk and sugar in large bowl with wire whisk until smooth. Gently stir in whipped topping. Spread on bottom of crust.
Pour-
1 cup cold mil into bowl. Add pumpkin, pudding mixes and spices. Beat with wire whisk until well mixed.(Mixture will be thick. Spread over cream cheese layer.
Refrigerate-
4 hours or until set. Garnish with additional whipped topping, if desired. Store leftover pie in refrigerator. Makes 8 servings.
Double Layer Pecan Pumpkin Pie-
Stir 1/4 cup toasted chopped pecans into cream cheese mixture. Spread on bottom of crust. Combine as above.
Originally Submitted
8/22/2010
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