Double Layer Pumpkin Cream Pie
A Double Layer Pumpkin Cream Pie recipe shared with my family by a special friend who shares this as a welcome with her neighbors.
9-inch graham cracker crust
4 oz. cream cheese, softened
1 TB each sugar, milk
1 1/2 c. Cool Whip, whipped topping
1 c. milk
2 packages (3.9 oz.) instant vanilla pudding and pie mix
1 can (16 oz.) solid packed pumpkin
1 tsp. cinnamon
1/2 tsp. ground ginger
1/4 tsp. each nutmeg, ground cloves
In a mixing bowl, beat together cream cheese, sugar, milk and whipped topping. Spread into pie shell. In a separate bowl, combine milk with pudding mixes; blending well. Stir in remaining ingredients; spread onto cream cheese. Refrigerate 4 hours or overnight. Serves 8.