Double Layer Pumpkin Pie

BY Chef K.T. Murphy November 26, 2020

Double Layer Pumpkin Pie Recipe:

4 oz. of cream cheese, softened
1 tablespoon of milk or Half & Half
1 tablespoon of sugar
1 1/2 cups of thawed Cool Whip
1 Graham cracker crust
1 cup of cold milk or Half & Half
2 pkg. (4 oz. serving size) of instant vanilla pudding mix
1 can (16 oz.) of pumpkin
1 teaspoon ground of cinnamon
1/2 teaspoon ground of ginger
1/4 teaspoon ground of cloves
Mix cream cheese, 1 tablespoon milk or cream and sugar in large bowl with wire whisk until smooth. Gently stir in whipped topping. Spread on bottom of crust. Pour 1 cup milk into bowl. Add pudding mix. Beat with wire whisk until well blended, 1 to 2 minutes. (Mixture will be thick.) Stir in pumpkin and spices using wire whisk; mix well. Spread over cream cheese layer. Refrigerate at least 3 hours. Garnish with additional whipped topping and nuts if desired.

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