Saturday, November 22, 2008

Double Layer Pumpkin Pie

I made this for my husband when we were first dating and he loved it! I have made it every Thanksgiving since. It is like cheesecake but a lot easier. All of our children like it too. My mother can eat a whole pie by herself. She is soo tiny I wonder where she puts it all.

Double Layer Pumpkin Pie


1 prepared graham cracker pie crust
4 oz. cream cheese, softened
1 T cream, chilled
1 T sugar
1 1/2 cups Cool Whip, thawed
1 cup cream, chilled
2 pkgs. instant vanilla pudding
1 can Pumpkin
2 t Cinnamon
Cool Whip

Mix cream cheese, 1 T cream and sugar in large bowl with wire whisk until smooth. Gently stir in whipped topping. Spread on bottom of pie crust.

Pour 1 cup cream into bowl. Add pudding mixes. Beat with wire whisk for 1 minute (mixture will be thick). Stir in pumpkin and cinnamon with wire whisk until well mixed. Spread over cream cheese layer.

REFRIGERATE for 4 hours or until set. Garnish with more Cool Whip, if desired.

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