Double Layer Pumpkin Pie

I started making this recipe for double layer pumpkin pie several years ago, and ever since that first time my family won’t eat any other pie for the Holidays.   One of the best things about this pie is that you can make it sugar free by using sugar free pudding and whipped cream so my father who is Diabetic can enjoy it too; it is also pretty low in calories so you don’t have to feel so guilty eating it after your big Holiday meal.  This pie is also a no bake pumpkin pie so there is no worry about trying to fit everything in to the oven.  Let’s just say everything about this pie is awesome epically the taste.

The pictures are all from the pie I made on Thanksgiving, but with the whole family coming into town for Christmas I will be making a couple of these next week.  I wanted to make sure I shared this recipe with you all so you can give it a try for your Christmas dinner; I promise you will LOVE it!

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Ingredients

4    ounces Cream Cheese softened*       1   can (16 ounces) pumpkin

1    tablespoon milk or half-and-half          2   packages (4 servings) Instant Vanilla Pudding

1    tablespoon sugar or Splenda              1   teaspoon ground cinnamon                 

11/2 cups thawed whipped topping            1/2   teaspoon ground ginger

1    graham cracker pie crust                     1/4  teaspoon ground cloves                                

1    cup cold milk or half-and-half                            

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

Directions

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

Pour 1 cup cold milk into bowl.  Add pumpkin, pudding mixes and spices.  Beat with wire whisk until well mixed.  (Mixture will be thick.)  Spread over cream cheese layer.

Refrigerate 4 hours or until set.  Garnish with additional whipped topping, if desired.

 The kids loved it, and so did everyone else!