[Liz]

Double-Layer Cream Cheese Pumpkin Pie

Ingredients prepared 8 inch Graham pie crust 4 ounces cream cheese, softened 1 tablespoon chilled Evaporated Milk, 1 tablespoon granulated sugar 1 1/2 cups frozen whipped topping, thawed 1 cup chilled Evaporated Milk, chilled 2 (3.4 ounce) packages vanilla instant pudding & pie filling mix 15 ounce can Libby's 100% Pure Pumpkin 2 teaspoons pumpkin pie spice* Whipped topping

Instructions Whisk smooth, combined cream cheese, tbl evap/milk and sugar. Gently stir in whipped topping. Spread on bottom of pie crust. Pour cup evap/milk into bowl. Add pudding mixes. Whisk a minute (will be thick). Whisk in pumpkin and pumpkin pie spice til well mixed. Spread over cream cheese layer. Refrigerate for 4 hours til set. Garnish with additional whipped topping.

Notes 1 tsp cinnamon, 1/2 tsp ginger and 1/4 tsp cloves can be substituted for pumpkin pie spice.

Recipe and photo used with permission from: Libby's and meals.com

[Bob434]

Holy moley that looks delicious- my two favorite health foods in one pie- cheese cake and pumpkin pie!

[Reno89519]

Saved. I’ll try this next week or two. Looks delicious.

[MomwithHope]

Yesterday was turkey soup, with rice and veggies. Today turkey pot pie. I cheated with a store bought crust, just prebake the bottom crust, fill with a premix of cut up turkey, add chunks of stuffing, mashed potatoes, with whatever leftover veggies you want. Fill bottom crust, pour gravy over it all, add top crust and bake 350 for an hour maybe a bit longer. You can tell when the too crust looks done. Half eaten already so I figured I better get a picture.