Double-Layer Pumpkin Pie
Caramel Pecan Topped Pumpkin Pie


Double-Layer Pumpkin Pie

4 ounces cream cheese, softened
1 tablespoon milk or half-and-half
1 tablespoon granulated sugar
1 1/2 cups thawed whipped topping
1 (6 ounce) graham cracker pie crust
1 cup cold milk or half and half
2 small boxes vanilla instant pudding and pie filling
1 (16 ounce) can pumpkin
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves

Mix cream cheese, 1 tablespoon milk and sugar in large bowl with wire
whisk until smooth. Gently stir in whipped topping. Spread on bottom of
crust. Pour 1 cup milk into bowl. Add pudding mix. Beat with wire whisk
until well blended, 1 to 2 minutes. (Mixture will be thick.) Stir in
pumpkin and spices with wire whisk; mix well. Spread over cream cheese
layer. Refrigerate at least 3 hours. Garnish with additional whipped
topping and nuts if desired. Makes 8 servings.



Caramel Pecan Topped Pumpkin Pie

3/4 cup brown sugar, well packed
1 tablespoon flour
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/4 teaspoon ginger
1/4 teaspoon nutmeg
1 (16 ounce) can pumpkin
3 eggs, beaten
1 1/2 cups (1 large can) undiluted evaporated milk
1/4 teaspoon maple flavoring
1 unbaked 10-inch pastry shell
1/3 cup brown sugar, well packed
3 tablespoons whipping cream
1/2 cup chopped plus whole pecans

Preheat oven to 400 degrees F. Combine the 3/4 cup brown sugar, flour,
salt, cinnamon, ginger, nutmeg and pumpkin. Stir in the eggs, evaporated
milk and maple flavoring. Pour into the pastry shell, bake for 40 to 45
minutes or until filling is set. Meanwhile, in a small pan, mix the 1/3
cup brown sugar and 3 tablespoons whipping cream. Bring to a boil, and
boil for 1 minute. Spread the hot caramel mixture on hot baked pie. Put
pecans on top and return to oven for 5 minutes.

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