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Double-Layer Pumpkin Pie

Prep time

20 min

Total time

4 hr 20 min

Servings

Makes 10 servings.

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    Ingredients
    • 1 pkg. (8 oz.) brick cream cheese, softened
    • 1 cup plus 1 Tbsp. milk, divided
    • 1 Tbsp. sugar
    • 1 tub (8 oz.) frozen 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
Preparation
  • 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 YouPrepare using Neufchatel cheese, fat-free milk, frozen light whipped topping, a ready-to-use reduced-fat graham cracker crumb crust and vanilla fat-free sugar-free instant pudding.

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 whipped topping.

54636

Nutrition Information

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