Double Layer Pumpkin Pie

Double Layer Pumpkin Pie

A rich, fluffy pie offering layers of delicious pumpkin, vanilla pudding, cream cheese and fall spices.

* 4 ounces cream cheese, softened
* 1 tablespoon half & half
* 1 tablespoon white sugar
* 1 1/2 cups cool whip 
* 1 Schar's Honey Graham Crackers 

* 2 tbsp melted butter

* 1 cup cold Half & Half

* 2 (3.5 ounce) packages gluten-free instant vanilla pudding mix

* 1 (15 ounce) can solid pack pumpkin puree

* 1 teaspoon ground cinnamon

* 1/2 teaspoon ground ginger

* 1/4 teaspoon ground cloves

Optional - caramel sauce, toasted walnuts, extra whipped topping

Crush a box of Schar Honey Graham Crackers and mix with 2 tbsp of melted butter.  Press into a pie plate and bake for 10 minutes in a preheated 350 degree oven.

In a large bowl, whisk together cream cheese, 1 tablespoon of Half & Half, and sugar until smooth. Gently fold in the whipped topping, avoid over mixing! Spread into bottom of a prepared graham cracker crust. 

Refrigerate while preparing the next layer:

In a large bowl whisk pudding mix and 1 c. half and half until thickened, fold in pumpkin, cinnamon, ginger, and cloves. 

Gently spread over cream cheese layer.

Refrigerate 4 hours, or until set.

Drizzle lightly with caramel sauce, toasted walnuts and add a dollop of fresh whipped cream just prior to serving!