Carondelet Kitchen Double Layer Pumpkin Pie

Carondelet Kitchen Double Layer Pumpkin Pie
By Carondelet Kitchen

YIELD: 
6-8 Servings
TIME:
1 hour

A family favorite Thanksgiving treat!

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INGREDIENTS
 
FOR THE CRUST
We use a graham cracker pie crust from the grocery store.  I’m sure you could make your own, but why? 
 
FOR THE FILLING:
4 ounces of cream cheese, softened
1 tablespoon half-and-half
1 tablespoon white sugar
1 ½ cup thawed whipped topping (we use COOL WHIP brand)
1 cup of half-and-half
2 packages of JELL-O brand Vanilly Flavor Instant Pudding and Pie Filling
1 16 ounce can of pumpkin
1 teaspoon ground cinnamon
½ teaspoon ground ginger
¼ teaspoon ground cloves

PREPARATION

​Step 1
Mix the cream cheese, 1 tablespoon of half-and-half and white sugar in a large bowl with a wire whisk until smooth.  Gently stir in the whipped topping.  Spread evenly on the bottom of the graham cracker crust.
 
Step 2
Pour the 1 cup of half-and-half into a mixing bowl.  Add the JELL-O pudding mix.  Beat with a wire whisk until well blended.  This will take about 2 or 3 minutes (The mixture will be thick!).
 
Step 3
Stir in the pumpkin and spices into the pudding mix and mix well with a wire whisk.  Spread the mixture into the pie pan over the cream cheese layer.  Refrigerate for at least three hours.  Slice and serve!