How To Make Double Layer Pumpkin Pie
What better way to get you in a happy mood than having a slice of pie? These baked dishes are perfect for those who can’t get enough of flaky pastries. From an apple variant to a lemon meringue, these pies pastries recipes will satisfy your pie and pastry cravings.
Serves:
Ingredients
- 1 package (8 oz) cream cheese, softened
- 1 cup powdered sugar
- 1 container (8 oz) frozen whipped topping, thawed
- 1 prepared graham cracker crust
- 1 cup canned pumpkin
- 1 cup cold milk
- 2 packages (3.4 oz each) instant vanilla pudding mix
- 1 tsp pumpkin pie spice
- 1/2 tsp ground cinnamon
- 1/4 tsp ground ginger
- 1/4 tsp ground nutmeg
Instructions
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In a medium bowl, beat cream cheese and powdered sugar until smooth. Fold in half of the whipped topping. Spread mixture evenly onto the bottom of the graham cracker crust.
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In a large bowl, whisk together the pumpkin, milk, pudding mixes, pumpkin pie spice, cinnamon, ginger, and nutmeg until well combined. Spread mixture evenly over the cream cheese layer.
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Refrigerate for at least 4 hours, or until set.
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Before serving, spread remaining whipped topping on top of the pumpkin layer.
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Serve chilled and enjoy!
Nutrition
- Calories : 420kcal
- Total Fat : 14g
- Saturated Fat : 8g
- Cholesterol : 28mg
- Sodium : 365mg
- Total Carbohydrates : 68g
- Dietary Fiber : 3g
- Sugar : 48g
- Protein : 5g
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