Creamy Two-Layer Pumpkin Pie

photo by:kraft

Super cool. Super whipped. The secret to this airy, layered take on a classic fall dessert is the delectable, creamy combo of cream cheese and Cool Whip.

time

prep:

20 min

total:

4 hr 20 min

servings

total:

10 servings

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What You Need

oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Neufchatel Cheese, softened

cup plus 1 Tbsp. cold fat-free milk, divided

Tbsp. sugar

1-1/2

cups thawed COOL WHIP LITE Whipped Topping

ready-to-use reduced-fat graham cracker crumb crust (6 oz.)

can (16 oz.) pumpkin

pkg. (1.0 oz. each) JELL-O Vanilla Flavor Fat Free Sugar Free Instant Pudding

1/4

tsp. ground cinnamon

1/8

tsp. ground ginger

Enjoy serving MAXWELL HOUSE coffee with this delicious recipe.

Make It

BEAT Neufchatel, 1 Tbsp. milk and sugar in medium bowl with whisk until blended; stir in COOL WHIP. Spread onto bottom of crust.

BEAT pumpkin, pudding mix, spices and remaining milk with whisk 2 min. (Mixture will be thick.) Spread over COOL WHIP layer in crust.

REFRIGERATE 4 hours or until firm.

Kraft Kitchens Tips

How to Soften Neufchatel Cheese

Place measured amount of Neufchatel on microwaveable plate. Microwave on HIGH 10 sec. or until slightly softened.

Special Extra

Serve topped with additional COOL WHIP.

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a cook

posted:11/27/2012

I have been making this pie for years and it has always turned out so-so. I have NEVER been able to get the pumpkin layer to firm up. It is always on the soupy side. Looks awful, but tastes great. Wish I knew the secret to getting it firmer!

loisann42

posted:11/26/2012

Simply superb. Quick, easy and delicious.

Texas r

posted:11/22/2012

Made this for Thanksgiving, it was so good, no one even looked at the pecan pie! I think this just went on my " make every Thanksgiving" list

gigglebuggs

posted:11/18/2012

I have been making this pie for about 9 years now. My daughter birthday lands on Thanksgiving every few years and I always make her one to take home and I keep one at my house. It has become her birthday "pie" instead of cake. Love it

theringalings

posted:10/25/2011

This was a pretty amazing pie. I subsituted the ginger for pumpkin pie spice and used the leftover whip cream to decorate the top. Will definately make this again. YUMMY!!

a cook

posted:10/1/2011

Texture of pumpkin with the jello, very floppy, bottom layer was good, out of a rating of 10,I would give it a 4

a cook

posted:12/2/2010

My daughters and I made this pie for Thanksgiving. It was AWFUL. I was embarrassed to have served it.

rcarthen

posted:11/24/2010

i made this receipe for my family at Thankssgiving for the 1st time 5 years ago. It has been required that i bring these pies to our Thanksgiving dinner ever since! They love them.

hershey134

posted:10/26/2010

I love this recipe. I've been making it for years; however, I make it sugar free. I don't tell people it's sugar free and they can't tell it. Thanks.

a cook

posted:10/5/2009

deeeelicious!! Everyone loves this recipe!!!