Double-Layer Pumpkin Pie

1564  Ratings
  • 20 min prep
  • 4 hr 20 min total
  • Makes 10 servings.

For our money, Cinderella had it wrong. We'll take the pumpkin, not the prince. This delicately layered, sweet and creamy pie is case in point.

Double-Layer Pumpkin Pie Recipe

Ingredients

  • 1 pkg. (8 oz.) brick cream cheese, softened
  • 1 cup plus 1 Tbsp. milk, divided
  • 1 Tbsp. sugar
  • 1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided
  • 1 HONEY MAID Graham Pie Crust (6 oz.)
  • 1 can (15 oz.) pumpkin
  • 2 pkg. (3.4 oz. each) vanilla instant pudding mix
  • 1 tsp. ground cinnamon
  • 1/2 tsp. ground ginger
  • 1/4 tsp. ground cloves

Instructions

  • Beat  cream cheese, 1 Tbsp. milk and sugar in large bowl with whisk until blended. Stir in half the COOL WHIP. Spread onto bottom of crust.
  • Whisk  remaining milk, pumpkin, dry pudding mixes and spices 2 min. (Mixture will be thick.) Spread over cream cheese layer.
  • Refrigerate  4 hours or until firm. Serve topped with remaining COOL WHIP.

Recipe Tips

Better For YouTrim 40 calories and 6 grams of fat including 5 g sat fat per serving by preparing with Neufchatel cheese, fat-free milk, COOL WHIP LITE Whipped Topping and a ready-to-use reduced-fat graham cracker crumb crust.

Cooking Know-HowBe sure to use canned 100% pure pumpkin, not the canned pumpkin pie mix.

Double-Layer Pecan-Pumpkin PiePrepare as directed, stirring in 1/4 cup chopped toasted pecans along with the COOL WHIP.

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Nutrition Information

Makes 10 servings.

Nutrition per serving:

    • Calories 330 
    • Total fat 17 g
    • Saturated fat 12 g
    • Cholesterol 35 mg
    • Sodium 460 mg
    • Carbohydrate 43 g
    • Dietary fiber 2 g
    • Total sugars 28 g
    •     Includes added sugars n/a
    • Protein 4 g
    • Vitamin A 140 %DV
    • Vitamin C 4 %DV
    • Vitamin D n/a
    • Calcium 6 %DV
    • Iron 6 %DV
    • Potassium n/a
      • n/a indicates that data is not available

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