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Double-Layer Pumpkin Pie

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.

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.

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