Monday, January 5, 2015

Mom's Two-Layer Pumpkin Pie

Michael Salsbury
Start with pre-made crust, 8" graham cracker or regular, ready to use.

Mix until smooth:

4 oz. cream cheese
1 Tbsp half and half or evaporated milk
1 Tbsp sugar

Fold into this:

12 oz. (1 1/2 cups) Cool Whip

Put into the bottom of the pie crust.

In a new bowl, mix:

1 Cup milk
2 3.4 ounce packages instant vanilla pudding mix

Beat 1 minute.  Then stir in:

15-16 oz. canned pumpkin
1 tsp cinnamon
1/2 tsp ginger
1/4 tsp ground cloves

Spread this over the cream cheese mixture.

Let the pie set up in the refrigerator before serving.

About the Author

Michael Salsbury / Author & Editor

In his day job, Michael Salsbury helps administer over 1,800 Windows desktop computers for a Central Ohio non-profit. When he's not working, he's writing, blogging, podcasting, home brewing, or playing "warm furniture" to his two Bengal cats.


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