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2 Layer Pumpkin Pie

Ingredients

  • 3 ounces cream cheese, room temperature    

  • two-4 ounces vanilla pie filling

  • 1 cup plus 1 tablespoon half & half        

  • 16 ounces pumpkin puree

  • 1 tablespoon granulated sugar  

  • 1/4 cup light brown sugar     

  • 1 teaspoon ground cinnamon

  • 1½ cup cool whip, thawed         

  • ½ teaspoon ground ginger

  • 6 ounces graham cracker crust    

  • ¼ teaspoon ground cloves

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Directions

  1. Mix cream cheese, 1 tablespoon half & half and both sugars with wire whisk until smooth.  Gently stir in whipped topping; spread on bottom of crust. 

  2. Pour 1 cup half & half into mixing bowl.  Add pudding mix. 

  3. Beat with wire whisk until well blended, 1-2 minutes.  Let stand 3 minutes. 

  4. Stir in pumpkin and spices; mix well.  Spread over cream cheese layer. 

  5. Refrigerate at least 2 hours.  Garnish with additional whipped topping and nuts as desired. 

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