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Double Layer Pumpkin Pie

Double Layer Pumpkin Pie

  • Prep

    20 m
  • Ready In

    4 h 20 m
Joyce

Joyce

Rich and creamy.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 8 servings

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Nutrition

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  • 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

  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.
  4. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

postpunkmom
191

postpunkmom

12/3/2003

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 MENTIONED IN OTHER REVIEWS.

CHIEFCOOKJULIE
150

CHIEFCOOKJULIE

12/10/2007

{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 three spices (cinnamon, ginger and cloves on hand) and the solid pumpkin...I use instead PUMPKIN PIE MIX and am done faster to boot! I was out of the size of pudding this recipe calls for and only had the larger vanilla pudding size (I think it's the six cup version...I used the whole version of that, and it turned out fabulous!!! This pie is so rich and creamy. YOU'LL LOVE IT!!!} I had this recipe before (from another source) and it got lost, so glad it was here to be found! This recipe is so user friendly...a no-bake pie..what could be easier! The flavors are so rich and distinct. Cheesecake meets pumpkin and they hit it off wonderfully. IF you like the layers to be very defined, I recommend putting the cream cheese layered part in the refridge right away and while you mix the pumpkin/top layer. This pie has even won over some in our family that weren't pumpkin pie fans to begin with! Yep, it's that yummy! Enjoy and Happy Thanksgiving to YOU! :)

MAUREEN2001
98

MAUREEN2001

12/20/2003

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, but they should specify to mix with the 1 tbl milk. When the pumpkin layer is mixed with the pudding mix, then the full cup of milk is added. Perhaps this is why some people had trouble with this layer being runny??

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