NILLA® Crust Pumpkin Pie

photo by:kraft

Th is is the second time that I have made this and it is really easy and also very tasty. It is really creamy and delish! We like extra cinnamon and pie spice in ours, so I...read more

posted by

betsita

on 1/16/2011

time

prep:

15 min

total:

2 hr 15 min

servings

total:

8 servings

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What You Need

pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened

1/2

cup cold milk

pkg. (4-serving size) JELL-O Vanilla Flavor Instant Pudding

cup canned pumpkin

1/2

tsp. pumpkin pie spice

cup thawed COOL WHIP Whipped Topping, divided

Make It

BEAT cream cheese in large bowl with electric mixer on low speed until creamy. Gradually add milk, beating after each addition until well blended. And dry pudding mix, pumpkin and spice; beat on low speed 1 min. or until well blended. Gently stir 1/2 cup of the whipped topping.

SPOON into crust.

REFRIGERATE at least 2 hours or until set. Top with remaining 1/2 cup whipped topping. Garnish with a light sprinkling of additional pumpkin pie spice, if desired. Cut into 8 slices to serve. Store leftover pie in refrigerator.

Kraft Kitchens Tips

How to Thaw COOL WHIP

Place unopened tub of COOL WHIP Whipped Topping in refrigerator for 4 hours to thaw. Do not thaw in microwave.

Healthy Living

Save 70 calories and 4 grams of fat per serving by preparing as directed, using PHILADELPHIA Neufchatel Cheese; JELL-O Vanilla Fat Free Sugar Free Instant Pudding and COOL WHIP LITE WHIPPED TOPPING.

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Tinkerbelly

posted:11/12/2006

I used a graham cracker crust and also substituted Nutmeg for the Pumpkin Pie Spice (I thought I had some but found out I didn't). It is very yummy and VERY easy to make!

a cook

posted:8/5/2006

I loved this recipe. Best pumpkin pie I've had.

msappleb

posted:12/9/2005

it was very easy to make. it took no time to make. everyone love the smooth and creamy tase. the crust went very well with the favors of the filling.

juliagulia4u

posted:12/3/2004

This is the best pumpkin pie recipe I have ever had! It was veyr light and creamy but still had a lot of pumpkin pie flavoring. I made it with a graham cracker crust instead of the Nilla wafer crust.

a cook

posted:11/26/2004

It was perfect for my sister is diabetic!

04dj04

posted:11/25/2004

Better than traditional Pumpkin Pie! Even my pickest eater loved it. Will satisfy any sweet tooth!

KitRose

posted:11/22/2004

Really enjoyed the recipe however I think next time I will just use a graham cracker crust.

a cook

posted:10/24/2004

Guests at a small dinner party raved about it. I would garnish the plate with chocolate swirls before I placed a piece of the pie on it next time and maybe even drizzle some chocolate on top as well.

a cook

posted:10/20/2004

I BROUGHT THIS RECIPE IN TO WORK AFTER MAKING IT THE NIGHT BEFORE AND EVERYONE WAS ASKING ME FOR THE RECIPE. IT WAS GREAT.

ksoares1

posted:10/11/2004

The family really loved this even my niece who insists she hates pumpkin.