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Thanksgiving Double Layer
Pumpkin Pie
Martha Kaczmarskyj |
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Makes 8 Servings
A sensational tasting and easy
to make (no baking) pie I have prepared for Thanksgiving dinner on occasion
over the years.
Ingredients
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4 ounces softened cream cheese
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1 Tablespoon milk or
half-and-half |
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1 Tablespoon sugar |
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1½ cups thawed cool whip
topping or whipped heavy cream |
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1 ready made graham cracker pie
crust |
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1 cup milk or half-and-half
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2 small packages vanilla
instant pudding |
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1 16 ounce can pumpkin |
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1 teaspoon ground cinnamon |
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½ teaspoon ground ginger
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¼ teaspoon ground cloves |
Directions
- Mix cram cheese, milk or half-and-half, and sugar in large bowl with
wire whisk until smooth. Gently stir in whipped cream or topping. Spread
on bottom of crust
- Pour 1 cup milk or half-and-half into bowl. Add pudding mix. Beat with
wire whisk until well blended, 1 to 2 minutes. Mixture should be thick.
- Stir in pumpkin and spices with wire whisk, mix well. Spread over
cream cheese layer. Refrigerate at least 3 hours. Garnish with additional
whipped cream and nuts if desired.
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