Double Layer Pumpkin Pie
Source: Helen & George Miller
Chilling Time: 4 hours or overnight
1 read crust graham cracker pie crust (6 oz)
1 12 oz cream cheese, softened
1 TBSP milk
1 TBSP sugar
1 cup cold milk
1 pkg. (4 serving size) vanilla flavor instant pudding and pie fi lling
1 can (16 oz) pumpkin
2 tsp pumpkin pie spice
1 1/2 cups frozen non-dairy whipped topping, thawed
1. Mix cream cheese, 1 TBSP milk and sugar in large bowl with wire whisk until smooth. Gently stir in whipped topping. Spread on bottom of crust.
2. Pour 1 cup milk into bowl. Add pudding mixes. Beat with wire whisk 1 minute. (Mixture will be thick.) Stir in pumpkin and spices with wire whisk until well mixed.
Spread over cream cheese layer.
3. Refrigerate 4 hours or until set. Garnish with additional whipped topping, if desired. Refrigerate leftovers.
Helpful Hint: May substitute with 1 tsp ground cinnamon, 1/2 tsp. ground ginger, and 1/4 tsp ground cloves.