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Double-Layer Pumpkin Pie

Double-Layer Pumpkin Pie recipe
photo by:kraft
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.
time
prep:
20 min
total:
4 hr 20 min
servings
total:
10 servings
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What You Need

1
pkg.  (8 oz.) PHILADELPHIA Cream Cheese, softened
1
cup  plus 1 Tbsp. milk, divided
1
Tbsp.  sugar
1
tub  (8 oz.) COOL WHIP Whipped Topping, thawed, divided
1
 ready-to-use graham cracker crumb crust (6 oz.)
1
can  (15 oz.) pumpkin
2
pkg.  (3.4 oz. each) JELL-O Vanilla Flavor Instant Pudding
1
tsp.  ground cinnamon
1/2
tsp.  ground ginger
1/4
tsp.  ground cloves

Make It

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.

Kraft Kitchens Tips

Healthy Living
Trim 40 calories and 6 grams of fat including 5 g sat fat per serving by preparing with PHILADELPHIA Neufchatel Cheese, fat-free milk, COOL WHIP LITE Whipped Topping and a 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.
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