Double Layer Pumpkin Pie

Double Layer Pumpkin Pie

228

"Rich and creamy."

Ingredients

4 h 20 m servings 356 cals
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Original recipe yields 8 servings

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Nutrition

  • Calories:
  • 356 kcal
  • 18%
  • Fat:
  • 16 g
  • 25%
  • Carbs:
  • 51.2g
  • 17%
  • Protein:
  • 4 g
  • 8%
  • Cholesterol:
  • 18 mg
  • 6%
  • Sodium:
  • 690 mg
  • 28%

Based on a 2,000 calorie diet

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Directions

  • Prep

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  1. In a large bowl, whisk together cream cheese, 1 tablespoon of milk, and sugar until smooth. Gently stir in whipped topping. Spread into bottom of crust.
  2. 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.
  3. Refrigerate 4 hours, or until set.
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Reviews

228
  1. 312 Ratings

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CHILL THE CRUST BEFORE ADDING THE FIRST LAYER.AFTER YOU HAVE ADDED THE FIRST LAYER, CHILL AGAIN BEFORE ADDING THE SECOND. THIS HELPS THE PIE TO SET AND WILL HELP AVOID MIXING OF THE LAYERS AS ME...

{12/2007:An update to my review: I have simplified this for me (and hopefully you!) I use half and half for the 1T and 1 Cup (instead of milk) AND, here's the kicker ...instead of having the thr...

This is a great recipe - a much lighter version of a pumpkin pie. The instructions may be a tad confusing. The instructions for the 1st layer just say to mix the cream cheese with the milk, b...