Double-Layer Pumpkin Pie
Ingredients
4 ounces cream cheese, softened
1 tablespoon milk
1 tablespoon sugar
1 1/2 cups frozen non-dairy whipped topping, thawed
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
1 tablespoon milk
1 tablespoon sugar
1 1/2 cups frozen non-dairy whipped topping, thawed
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
Methods/steps
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
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
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