Double Layer Pumpkin Pie Recipe
Ingredients
- 4 oz cream cheese, softened
- 1 tbsp milk
- 1 tbsp sugar
- 8 oz cool whip, divided
- 1 6 oz graham cracker crust
- 1 cup milk
- 1 15 oz can of pumpkin
- 2 4 oz pkg Jell-o instant vanilla pudding
- 1 tsp ground cinnamon
- 1/2 tsp ginger
- 1/4 tsp ground cloves
Directions
- Mix cream cheese, 1 tbsp milk, and sugar in large bowl with wire whisk until well blended. Gently stir in half of the cool whip. Spread into crust. Pour one cup of milk into large bowl. Add pumpkin, dry pudding mix, and spices. Whisk until well blended. Spread over cream cheese layer. Refrigerate 4 hours. Top with whipped cream.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 117g | |
| Recipe makes 8 servings | |
| Calories 250 | |
| Calories from Fat 133 | 53% |
| Total Fat 14.94g | 19% |
| Saturated Fat 7.61g | 30% |
| Trans Fat 0.0g | |
| Cholesterol 19mg | 6% |
| Sodium 168mg | 7% |
| Potassium 186mg | 5% |
| Total Carbs 25.54g | 7% |
| Dietary Fiber 0.7g | 2% |
| Sugars 14.55g | 10% |
| Protein 4.03g | 6% |
