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Creamy Two-Layer Pumpkin Pie

Creamy Two-Layer Pumpkin Pie recipe
photo by:kraft
Super cool. Super whipped. The secret to this layered take on pumpkin pie is the creamy yet airy combo of cream cheese and COOL WHIP Whipped Topping.
20 min
4 hr 20 min
10 servings
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All I can say is yum!
This pie is really good. Quick and easy. Definately something to make when you want to put a spin on the regular pumpkin pie.
There is a trick to making this work. The first time I tried it the pumpkin mixture was too heavy and just blended in with the cream cheese layer. First make the cream cheese layer and let it set in the fridge and become firm before adding the pumpkin layer to the top. Then you will truly have two distinct layers.
This pie is absolutely wonderful. I have fixed it for the last two years and no matter where I have taken it, it is the first to disappear!
I made this pie for thanksgiving and nobody but my sister would try it (there was a lot of cake and stuff). Later my husband, father, mother, and my sisters boyfriend all had some and absolutely loved it! It is a good twist on pumpkin pie. It has more flavor.
This pie was sooo easy to make and it required no baking. i substituted a frozen pie crust (which did require some baking) in place of the graham cracker crust but it was still fast & delicious. Everyone enjoyed the pie at Thanksgiving especially since it was very light. I plan on making one for the office this week!
Everyone enjoyed this pie, and its soo easy to make!
I really liked this recipe! I changed 2 things, because I cannot have anything with any added sugar. I used Splenda instead of sugar with the pumpkin part, and I used sugar free Cool Whip with the cheese part. It came out really good! I served it at Thanksgiving dinner, and everyone really liked it. They thought that even though it didn't have sugar in it, it tasted delicious! I would highly recommend it.
This was a hit at Thanksgiving. I switched one thing - I added the whipped cream to the pumpkin mixture to make it a little more light and fluffy, and it also gave the pumpkin a creamier texture.
I make this every Thanksgiving and it is a hit!! I double the amount of cream cheese because when I followed the recipe the white layer was too thin but the taste is phenomenal!!!
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