Wednesday, November 24, 2010

Double Layer Cream Cheese Pumpkin Pie

This pie was a favorite of my granny's. She loved it because it was lighter and creamier than normal pumpkin pie.  It's not a secret family recipe . . . in fact, I think she got it from the back of a package of cream cheese.  But it's delicious either way.

4 oz cream cheese, softened
1 tbsp milk
1 tbsp sugar
1 1/2 cups whipped topping
1 (9 inch) prepared graham cracker crust
1 cup cold milk
2 (3.5 oz) packages instant vanilla pudding mix
1 (15 oz) can solid pack pumpkin puree
1 tsp ground cinnamon
1/2 tsp ground ginger
1/4 tsp ground cloves


1. In a large bowl, whisk together cream cheese, 1 tablespoon of milk, and sugar until smooth. Gently stir in whipped topping. Spread into bottom of crust.

2. Pour 1 cup of milk into large bowl, and thoroughly mix in pudding mix, pumpkin, cinnamon, ginger, and cloves. When thickened, spread over cream cheese layer.

3. Refrigerate 4 hours, or until set.

Bon Appetit!
The Food Whore

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