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Double Layer Pumpkin Pie

Ingredients

1 cup

cold milk

1 (15 ounce)

solid pack pumpkin puree

2 (3.5 ounce)

instant vanilla pudding mix

1 teaspoon

ground cinnamon

1/2 teaspoon

ground ginger

1/4 teaspoon

ground cloves

4 ounces

cream cheese

1 tablespoon

milk

1 tablespoon

white sugar

1 1/2 cups

frozen whipped topping, thawed

1 (9 inch)

prepared graham cracker crust

Instructions

STEP 1

Gather all ingredients.

STEP 2

Pour milk for pumpkin layer into a bowl. Add pumpkin puree, pudding mix, cinnamon, ginger, and cloves; whisk thoroughly. Let sit to thicken for about 5 minutes.

STEP 3

Beat cream cheese, milk, and sugar in a bowl until smooth. Gently stir in whipped topping.

STEP 4

Spoon cheesecake mixture into graham cracker crust; spread evenly.

STEP 5

Spread pumpkin mixture over cheesecake layer. Cover and refrigerate until set, at least 4 hours.

Nutrition Facts

(per serving)

Calories:

356 calories

Servings:

8 servings

Carbohydrates:

51 g

Fat:

16 g

Fiber:

2 g

Protein:

4 g

Sugar:

37 g

Meal Effort

Preparation:

15 minutes

Cook:

4 hrs

Total:

4 hrs 15 mins

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