Vermette's Market Recipes
https://www.vermettesfoodmart.com/Recipes/Detail/160/
Double Layer No Bake Pumpkin Pie
Yield: 8 servings
Preparation Time: 15 min; Chill: at least 4 hours
Ingredients
| 4 |
ounces |
cream cheese, softened
|
|
|
| 1 |
tablespoon |
plus 1 cup cold milk
|
|
|
| 1 |
tablespoon |
granulated sugar
|
|
|
| 1 |
container |
(8 ounces) frozen whipped topping, thawed, divided
|
|
|
| 1 |
|
prepared graham cracker crumb pie crust (6 ounces) or homemade graham cracker pie crust
|
|
|
| 1 |
can |
(15 ounces) solid pack pumpkin
|
|
|
| 2 |
boxes |
(3.4 ounces each) vanilla instant pudding and pie filling
|
|
|
| 1 |
teaspoon |
ground cinnamon
|
|
|
| 1/2 |
teaspoon |
ground ginger
|
|
|
| 1/4 |
teaspoon |
ground cloves
|
|
|
|
|
|
|
caramel topping
|
|
|
|
|
chopped nuts
|
|
|
|
|
whipped topping
|
|
|
Directions:
In a large bowl, mix cream cheese, 1 tablespoon milk and sugar with wire whisk until smooth. Gently stir in 1 1/2 cups whipped topping. Spread on bottom of crust.
Pour 1 cup milk into a second bowl. Stir in pumpkin, pudding mix and spices. Beat with wire whisk until well blended (mixture will be thick.) Spread over cream cheese layer. Refrigerate 4 hours or until set.
Serve each slice drizzled with caramel topping, chopped nuts and a dollop of whipped topping.
Recipe adapted from Libby's
Please note that some ingredients and brands may not be available in every store.
Vermette's Market Recipes
https://www.vermettesfoodmart.com/Recipes/Detail/160/