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.

Let's whip it up

Prep time:

0 min

Total time:

0 min

Servings:

0

Ingredient list

  • 8 HONEY MAID Honey Grahams, finely crushed
  • ¼ cup plus 1 Tbsp. sugar, divided
  • ⅓ cup butter or margarine, melted
  • 1 pkg. (8 oz.) brick cream cheese, softened
  • 1 cup plus 1 Tbsp. milk, divided
  • 1 tub (8 oz.) frozen whipped topping, thawed, divided
  • 1 can (15 oz.) pumpkin
  • 2 pkg. (3.4 oz. each) vanilla instant pudding mix
  • 1 tsp. ground cinnamon
  • ½ tsp. ground ginger
  • ¼ tsp. ground cloves

Nutrition facts

Recipe Tips

1

Heat oven to 375°F.

2

Combine graham crumbs, 1/4 cup sugar and butter; press onto bottom and up side of 9-inch pie plate.

3

Bake 8 to 10 min. or until lightly browned.  Cool completely.

4

Beat cream cheese, 1 Tbsp. milk and remaining sugar in large bowl with whisk until blended. Stir in half the whipped topping. Spread onto bottom of crust.

5

Whisk pumpkin, dry pudding mixes, spices and remaining milk in medium bowl 2 min. (Pudding mixture will be thick.) Spread over cream cheese layer.

6

Refrigerate 4 hours or until firm.

7

Serve topped with remaining whipped topping.