Comida Kraft
Recipe Box

Double-Layer Pumpkin Pie

Prep Time
20
min.
Total Time
4
hr.
20
min.
Servings

10 servings

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.

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What You Need

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Make It

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  • 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.

Healthy Living

Trim 40 calories and 6g of total fat, including 4g of sat fat, per serving by preparing with PHILADELPHIA Neufchatel Cheese, fat-free milk, COOL WHIP LITE Whipped Topping and a 6-oz. ready-to-use reduced-fat graham cracker crumb crust.

Cooking Know-How

Be sure to use canned 100% pure pumpkin, not the canned pumpkin pie mix.

Double-Layer Pecan-Pumpkin Pie

Prepare as directed, stirring in 1/4 cup chopped toasted PLANTERS Pecans along with the COOL WHIP.

Servings

  • 10 servings

Nutritional Information

Serving Size 10 servings
AMOUNT PER SERVING
Calories 330
Total fat 17g
Saturated fat 11g
Cholesterol 30mg
Sodium 450mg
Carbohydrate 42g
Dietary fiber 2g
Sugars 28g
Protein 4g
% Daily Value
Vitamin A 140 %DV
Vitamin C 4 %DV
Calcium 8 %DV
Iron 6 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

Rated 5 out of 5 by from THIS IS ONE OF THOSE CLASSIC THANKSGIVING/ CHRISTMAS TRADITIONAL FAMILY FAVORITES. THIS IS ONE OF THOSE CLASSIC THANKSGIVING/ CHRISTMAS TRADITIONAL FAMILY FAVORITES. I HAVE BEEN MAKING THIS RECIPIE FOR EVERY FAMILY GATHERING NOW FOR THE LAST 5 YEARS! IT IS THE ONLY DESSERT THAT THERE IS NEVER ANY LEFTOVER FROM OUR HOLIDAY GATHERINGS! EVERYONE FROM MY GREAT GRANDMOTHER, TO MY OWN GRANDCHILDREN, ALWAYS ASK ME TO BRING! COULD NOT POSSIBLY BE EASIER TO MAKE, OR CLEAN UP AFTER. AS FAR AS THE PUMPKIN BEING TOO SPICY, I HAVE LEARNED TO USE 1 1/2 TEASPOONS OF PUMPKIN PIE SPICE, INSTEAD OF THE SPICES CALLED FOR, AND I DOUBLE THE CREAM CHEESE ALSO. MIX IT ALLTOGETHER AND USE A DEEP DISH SHELL, AND WAIT FOR THE SECONDS TO FOLLOW.....
Date published: 2003-11-27
Rated 5 out of 5 by from This is one of the best, easiest, and tastiest recipes on the market. This is one of the best, easiest, and tastiest recipes on the market. My family now demands I make two of these pies for every holiday, and I also make them as "thank you" gifts for my staff for Thanksgiving. I found that you need to make your cream cheese as soft as possible (might actually need to beat it longer with the sugar and milk). Then, since I make two at a time, I make the bottom layer(s) first, then pop them in the fridge while I put together the top half. Then, when I spoon the top part on, start at the outside and work your way in to the middle. Finally, the bigger the pie crust, the better. Otherwise, your cup runneth over!
Date published: 2004-11-17
Rated 5 out of 5 by from This pumpkin pie was so good, people who said they did not like pumpkin pie came back for seconds! This pumpkin pie was so good, people who said they did not like pumpkin pie came back for seconds! The pumpkin, pudding, and cream cheese with all the spices are the perfect combination. Everyone wanted the recipe! I made this pie 3 times last year and already once this year. It's also very tasty with a shortbread pie crust. During the Holiday season, Cool Whip comes out with their french vanilla flavor whipped topping and Jell-O has a french vanilla pudding, too! It's sooo good and easy to make and I guarantee that your guests will love it. You might as well go ahead and make copies of the recipe ahead of time because they will ask for it!
Date published: 2005-11-08
Rated 5 out of 5 by from This recipe is so good that even my mother-in-law requested that I make it for Thanksgiving! This recipe is so good that even my mother-in-law requested that I make it for Thanksgiving! A few tips...I used pumpkin pie spice (2tsp.) instead of the spices in the recipe. Also, I put the cream layer in the crust then put it in the fridge to set up while I was preparing the pumpkin layer. To avoid the pudding "skin" I put plastic wrap directly on the pie and removed it to serve. The whipped topping covers it anyway so it doesn't matter how it looks. This recipe is so easy that I've been able to make it several times with a 4 month old at my side or on my front in her carrier. She's a chef in training!
Date published: 2004-11-09
Rated 5 out of 5 by from I have made this pie for my house and my mothers' gathering for the past few Thanksgivings with... I have made this pie for my house and my mothers' gathering for the past few Thanksgivings with great success. It's very easy to put together and extremely popular. In fact, my Mother just called to ask for the recipe and to tell me that they already finished the pie, fought for the last piece, and hade to split it! I like it much more than the standard pumpkin pie recipe. There's no doubt at all that this pie will be part of my Thalksgiving dinner every year. I recommend it highly. Also, if you're bringing the dessert to someone else's house you'll impress by bringing this one home-made. Try the granola pie crust instead of graham cracker-it's terrific.
Date published: 2005-11-25
Rated 5 out of 5 by from This pie turned out to be a huge hit with my family! This pie turned out to be a huge hit with my family! Everyone raved about it and there was only one slice left. I refrigerated the can of pumpkin before hand and put the cream cheese mixture in the freezer while I made the pumpkin mixture to help it set. My daughter really loved the pumpkin part. So we made that part again today and discovered we made a mistake the first time by adding a 1/2 tub of Cool Whip to the pumpkin mixture and it was so yummy! So we made just that part today again adding the Cool Whip. It's like a Pumpkin Mousse. What a delicious mistake!
Date published: 2009-11-28
Rated 5 out of 5 by from Pie crust says 6 ounce this is equal to 8 inch pie. Pie crust says 6 ounce this is equal to 8 inch pie. I cut this recipe out of a magazine years ago and there is one major difference and it may help many of you. Put 1 cup milk in a large bowl then add both pudding mixes only-mix for 2 minutes with a electrix hand mixer using the wisk. The pudding should be extremely firm. Next add pumpkin and spices and mix with same wisk until combined, finish by spreading over cream cheese layer. The picture is not accurate as pudding & pumpkin are creamier looking. Serve with whip cream on top-it is wonderful!
Date published: 2004-11-24
Rated 5 out of 5 by from Really good! Really good! I played with the recipe a little and substituted half and half for the milk on the bottom layer, egg nog for the milk on the top layer and cheesecake pudding instead of vanilla. I also used pie spice instead of the separate spices. I also bought an already-made pumpkin pie "just in case" :o) We never needed it! My whole family loved it. Even the picky ones. I was so scared because so many people said that the pie didn't "set" for them. So I had my fingers crossed the whole time. What a great change from an ordinary pumpkin pie. One more thing...I used the "2 extra servings" pie crust.
Date published: 2006-12-25
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