Tuesday, November 16, 2010

Double Layer Pumpkin Pie

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This is the pie that my brother-in-law requested during his visit. I changed it a bit this time and used heavy whipping cream instead of Cool Whip. I have been substituting with this for every recipe that calls for Cool Whip. I must say whipped cream tastes FAR better and I feel better about the ingredient list!

Double Layer Pumpkin Pie

  • 1 6 oz. graham cracker crust
  • 4 oz. cream cheese, softened
  • 1 Tablespoon milk
  • 1 Tablespoon sugar
  • 1 1/2 cups thawed Cool Whip (or homemade whipped cream)
  • 1 cup cold milk
  • 2 small packages vanilla instant pudding
  • 1 16 oz. can pumpkin
  • 1 teaspoon of cinnamon
  • 1/2 teaspoon of ground ginger
  • 1 teaspoon of ground cloves
 
Beat cream cheese, 1 TBSP milk and sugar with wire whisk. Stir in 1 1/2 cups Cool Whip or home made whipped cream. Spread on crust. Beat remaining ingredients with wire whisk. (It will be very thick) Spread over cream cheese layer. I store mine in the fridge for a few hours before serving.


*Linked to

Tasty Tuesday
Tuesdays at the Table
Tempt my Tummy Tuesday
Try a New Recipe Tuesday
Works for me Wednesday

4 comments:

Brenda said...

I made this same pie a few weeks ago, isn't it fabulous?? We just loved it. I like your idea of substituting the Cool Whip for real whipped cream, I should have done that!

followingsplendor said...

Oh yummy! Then you don't have to worry about taking up oven space!

Lisa said...

That is one pretty slice of pie. Double the layers equal double the flavor. Awesome.

Lisa Boyle said...

Looks delicious! I love all of the pumpkin and apple recipes this time of year! Thanks for linking up with "Try a New Recipe Tuesday." Hope you can join us again this week. http://our4kiddos.blogspot.com/2014/10/try-new-recipe-tuesday-october-7.html

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