The best delicious Double Layer Pecan Pumpkin Pie recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Double Layer Pecan Pumpkin Pie recipe today!
Hello my friends, this Double Layer Pecan Pumpkin Pie recipe will not disappoint, I promise! Made with simple ingredients, our Double Layer Pecan Pumpkin Pie is amazingly delicious, and addictive, everyone will be asking for more Double Layer Pecan Pumpkin Pie.
What Makes This Double Layer Pecan Pumpkin Pie Recipe Better?
The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Double Layer Pecan Pumpkin Pie.
Ready to make this Double Layer Pecan Pumpkin Pie Recipe? Let’s do it!
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4 oz PHILADELPHIA BRAND Cream
-Cheese; softened
1 tb Milk*
1 tb Sugar
1 1/2 c Thawed COOL WHIP Whipped
-Topping
1/4 c Toasted chopped pecans
1 Graham cracker crumb crust
1 c Cold milk or half and half
16 oz Pumpkin
2 pk (4-serving size) JELL-O
-Vanilla Flavor Instant
-Pudding
1 ts Ground cinnamon
1/2 ts Ground ginger
1/4 ts Ground cloves
MIX cream cheese, 1 tablespoon milk and sugar in large bowl with wire whisk
until smooth. Gently stir in whipped topping and pecans. Spread on bottom
of crust.
POUR 1 cup cold milk into large bowl. Add pumpkin, pudding mixes and
spices. Beat with wire whisk 2 minutes. (Mixture will be thick.) Spread
over cream cheese layer.
REFRIGERATE 4 hours or until set. Garnish with additional whipped topping,
pecan halves, and orange peel.. Store leftover pie in refrigerator.
HELPFUL Hint: Soften cream cheese in microwave on HIGH 15 to 20 seconds.
Yields
8 Servings
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