Ingredients
-
4
-
1
-
1
-
1 1/2
-
1
-
1
-
1
-
2
-
1
-
1/2
-
1/4
-
-
-
-
Directions
Double Layer Pumpkin Pie,This recipe comes from the Kraft people. It sounded so good I just had to share.,I’d like to share this on our Facebook Page, Pumpkin Hill, East Berlin, if there is a share. It’s delicious,I made this pie today for the first time and overall it was good, though I will try to improve the pumpkin layer next time… maybe with a different flavor of pudding mix to start with. My can of pumpkin seemed really ‘wet’, making the filling very soft. I was able to slice it though not as neatly as I would have liked. It’s a good pie, so maybe I’ll have better luck with it next time. 🙂 Sharing my pic of it (before slicing).
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Steps
|
1
Done
|
Mix Cream Cheese, 1 Tablespoon Milk and Sugar in Large Bowl With Wire Whisk Until Smooth. |
|
2
Done
|
Gently Stir in Whipped Topping. |
|
3
Done
|
Spread on Bottom of Crust. |
|
4
Done
|
Pour 1 Cup Cold Milk Into Large Bowl. |
|
5
Done
|
Add Pumpkin, Pudding Mixes and Spices. |
|
6
Done
|
Beat With Wire Whisk 2 Minutes. |
|
7
Done
|
the Mixture Will Be Thick. |
|
8
Done
|
Spread Over Cream Cheese Layer. |
|
9
Done
|
Refrigerate 4 Hours or Until Set. |
|
10
Done
|
Garnish With Additional Whipped Topping and Chocolate-Dipped Pecan Halves. |
|
11
Done
|
Store in the Refrigerator Until Just Before Serving. |
