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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 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.
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