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Double-Layer Pumpkin Pie

Double-Layer Pumpkin Pie
average rating
average rating (1451)
rate/review
prep time
20 min
total time
4 hr 20 min
makes
10 servings
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kraft
recipe by: kraft

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 HONEY MAID Graham Pie 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 into crust.

WHISK remaining milk, pumpkin, pudding mixes and spices 2 min. (Mixture will be thick.) Spread over cream cheese layer.

REFRIGERATE 4 hours or until set. Top with remaining COOL WHIP just before serving.

Kraft Kitchens Tips

Healthy Living
Trim 40 calories and 6 grams of 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.
Serving Suggestion
Serve with brewed MAXWELL HOUSE Coffee. For an extra-special toffee flavor, stir 1 Tbsp. each chocolate syrup and caramel ice cream topping into each 6-oz. cup of hot coffee until well blended. Top with COOL WHIP Whipped Topping.

nutritional information

K:2114 v0:54636

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