Double-layer Pumpkin Pie RecipeTagged in Thanksgiving
In medium bowl whisk together cream cheese, 1 tablespoon milk and sugar. Gently stir in whipped topping. Carefully spread in crust.
In large bowl beat 3/4 cup milk, pudding mix and spice with wire whisk for 1 minute. Whisk in pumpkin. (Mixture will be thick.) Carefully spread over cream cheese layer.
Refrigerate at least 4 hours or until set.
Garnish as desired. Store in refrigerator.
- 4 ounces cream cheese
- 1 tablespoon milk
- 1 tablespoon sugar
- 1 1/2 cups frozen non-dairy whipped topping
- 1 Keebler? Ready Crust? Graham Pie Crust
- 3/4 cup cold milk
- 2 (3.4 ounce) packages vanilla flavor instant pudding & pie filling
- 2 teaspoons pumpkin pie spice*
- 1 (15 ounce) can pumpkin
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