Double Layer Pumpkin Pie

Double Layer Pumpkin Pie is beautiful and delicious! You will get double the flavor and color too.

Yield: 8 servings

Preparation Time: 10 min; Chill: 4 hours

Ingredients

1 prepared 8-inch (6 ounces) graham cracker pie crust

4 ounces cream cheese, at room temperature

1 cup plus 1 tablespoon NESTLE CARNATION Evaporated Milk, chilled, divided

1 tablespoon granulated sugar

1 1/2 cups frozen whipped topping, thawed

2 packages (3.4 ounces each) vanilla instant pudding and pie filling mix

1 can (15 ounces) LIBBYS 100% Pure Pumpkin*

2 teaspoon pumpkin pie spice

Directions:

Combine cream cheese, 1 tablespoon evaporated milk and sugar in large bowl with wire whisk until smooth. Gently stir in 1 1/2 cups whipped topping. Spread on bottom of pie crust.

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

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

*Variations:
If using 29oz Libby's Pure Pumpkin. double all ingredients.

Please note that some ingredients and brands may not be available in every store.

This recipe originally appeared on www.verybestbaking.com

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