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The Cutting Board

Double Layer Pumpkin Pie


4 oz. cream cheese, softened
1 Tbsp. milk
1 Tbsp. sugar
1 1/2 c. whipped topping
1 prepared graham cracker crust
1 c. milk
2 pkgs. Jello vanilla pudding and pie filling
1 (16 oz.) can pumpkin
1 tsp. ground cinnamon
1/2 tsp. ground ginger
1/4 tsp. 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 c. milk into bowl, add pudding; beat with wire whisk for 1-2 minutes (mix will be thick). Stir in pumpkin and spices with whisk; mix well. Spread over cream cheese layer. Refrigerate 3 hours. Garnish with additional whipped topping and nuts, if desired.