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Double Layer Pumpkin Pie
Hazel's Hot Dish Recipe of the Week
If you can read, you can make this.

1 3-ounce package cream cheese softened

1 cup cold half and half

1 tablespoon cold half and half

1 tablespoon sugar

1 1/2 cup whipped topping thawed

2 packages of 4-serving size vanilla instant pudding

1 1-pound can pumpkin

1 teaspoon cinnamon

1/2 teaspoon ginger

1/4 teaspoon nutmeg

1 graham cracker crust

Mix cream cheese with 1 tablespoon half and half and sugar with a wire whisk until smooth. Gently stir in whipped topping. Spread on bottom of crust. Pour 1 cup half and half into mixing bowl; add pudding mix. Beat with wire whisk until well blended, 1 to 2 minutes. Let stand 3 minutes. Stir in pumpkin mixed with spices and mix well. Spread over cream cheese layer. Refrigerate at least 2 hours before serving.

Good for Halloween and/or Thanksgiving.
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