Libby's Double Layer Pumpkin Pie

  • Prep Time: 10 minutes
  • Servings: 8
  • Rating:

Ingredients

  • 1 prepared 8-inch (6 oz.) graham cracker pie crust
  • 4 oz. cream cheese, softened
  • 1 tablespoon Evaporated Milk, chilled
  • 1 tablespoon granulated sugar
  • 1 1/2 cups frozen whipped topping, thawed
  • 1 cup Evaporated Milk, chilled
  • 2 pkgs. (3.4 oz. each) vanilla instant pudding & pie filling mix
  • 1 can (15 oz.) LIBBY'S 100% Pure Pumpkin
  • 2 teaspoons pumpkin pie spice *
  • Whipped topping (optional)

Directions

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

POUR 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.

* NOTE: 1 teaspoon ground cinnamon, 1/2 teaspoon ground ginger and 1/4 teaspoon ground cloves can be substituted for pumpkin pie spice.