Thanksgiving dinner is my big menu plan for the week. This recipe is a favorite with my family. A super creamy take on the traditional pumpkin pie! (you don't get a picture, because I have never actually made this pie myself -- thanks mom!)
Double Layer Pumpkin Pie
4 ounces cream cheese, softened
1 T. milk or half and half
1 T. sugar
1 1/2 cups Cool Whip
One 6 oz. graham cracker pie crust
2 packages (4 serving size) vanilla flavor instant pudding and pie filling
1 can (16 oz.) pumpkin
1 t. ground cinnamon
1/2 t. ground ginger
1/4 t. ground cloves
Mix cream cheese, milk and sugar in large bowl until smooth. Gently stir in whipped topping. Spread on crust.
Pour 1 cup milk into bowl. Add pudding mix and whisk until well blended. Stir in pumpkin and spices. Spread over cream cheese layer. Refrigerate at least 3 hours. Garnish with additional whipped topping.
Onto the week . . .
This soup was so quick to prepare and very good! I will serve with cheese bread one night and mid-week with salad.
Check back next Monday for a few different leftover recipes! Linking up today with The Organizing Junkie This is a great site with lots of recipe sharing!