Double Layer Pumpkin pie

I think my kids' favorite thing about fall is my Double Layer Pumpkin pie. It is a vintage recipe that has been stuck in my cookbook for years and occasionally my kids even talk me into making it in July! Last year my teen age nephew told me all he wanted for Christmas was one of my pies with just his name on it. This pie is a hit!

To my kids this is a little slice of heaven (actually Gage just had 2 slices)

As you can see it is about time to save this recipe before it becomes dust..so I thought I would post it here, share it with the world and have it in my blog book I plan to make at the end of the year.

This little setting was waiting for Chantel for her after school snack.

She was very happy to find this waiting for her!

Sensational Double Layer Pumpkin Pie

4 ounces Cream Cheese softened

1 T. milk or 1/2 and 1/2

1 T. sugar

1 1/2 cups thawed Cool Whip whipped topping

1 Graham cracker crust- ready made

1 cup cold milk or 1/2 and 1/2

2 packages (4 serving size) Jello vanilla flavor instant pudding and pie filling

1 can (16 ounces) pumpkin

1 teaspoon ground cinnamon

1/2 teaspoon ground ginger

1/4 teaspoon ground cloves

Mix cream cheese, 1 T. milk 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 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. 

Refrigerate 4 hours or until set. Garnish with additional whipped topping, if desired. Store leftover pie in the refrigerator. Makes 8 serving.

Enjoy! (come on over Janae...I am trying to save you a piece!)