Double Layer Pecan Pumpkin Pie

Quick Links:

Double Layer Pecan Pumpkin Pie

An interesting interpretation of a holiday favorite, this classic is a no-bake sensation.

Serves: 8


	Ingredients 4 oz Philadelphia Cream Cheese, softened 1 Tbsp milk or half-and-half 1 Tbsp sugar 1-1/2 cups thawed Cool Whip Whipped Topping 1/4 cup toasted chopped pecans 1 each ready-to-use graham cracker crumb crust (6 oz. or 9 inch) 1 cup cold milk or half-and-half 16 oz pumpkin 2 pkg (4 serving size) Jello Vanilla Flavor Instant Pudding and Pie Filling 1 tsp ground cinnamon 1/2 tsp ground ginger 1/4 tsp ground cloves

Method

Mix cream cheese, 1 Tbsp milk and sugar in large bowl with wire whisk until smooth. Gently stir in whipped topping and pecans. Spread on bottom of crust. Pour 1 cup cold milk into large bowl. Add pumpkin, pudding mixes and spices. Beat with wire whisk 2 minutes(mixture will be thick). Spread over cream cheese layer. Refrigerate 4 hours or until set.

Garnish with additional whipped topping, pecan halves and orange peel. Store leftover pie in refrigerator.

Helpful Hint: Soften cream cheese in microwave on high 15 to 20 seconds.