Double Layer Pecan Pumpkin Pie |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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This recipe came from a newspaper many years ago. Simple to make and yummy to eat! I t does require 4 hours to chill, if you can wait that long!! Ingredients:
4 oz soften cream cheese |
1 tbsp half and half |
1 tbsp sugar |
1 1/2 cups thawed whipped topping |
1 ready made graham cracker crust (6 oz) |
1 cup cold half and half |
16 oz can of pumpkin |
2 pkg (4 serving size) vanilla instant pudding |
1 tsp ground cinnamon |
1/2 tsp ground ginger |
1/4 tsp ground cloves |
1/4 cup toasted chopped pecans |
Directions:
1. Mix cream cheese, 1 Tbsp half and half, and sugar with a wire whisk until smooth. Mix in chopped pecans.
2. Gently stir in whipped topping.
3. Spread on bottom of crust.
4. Pour 1 cup half and half into a bowl and add pumpkin, pudding mixes and spices. Beat with whisk until well blended (mixture will be thick).
5. Spread over cream cheese layer.
6. Refrigerate for four hours or until set.
7. Garnish with additional whipped topping and chopped pecans, if desired .
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