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Double Layer Pumpkin Pie
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Double Layer Pumpkin Pie

4 Hr(s) 20 Min(s)
20 Min(s) Prep
4 Hr(s) Cook
What You Need
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8 servings
Original recipe yields 8 servings
4 oz. PHILADELPHIA Cream Cheese, softened
1 Tbsp. milk
1 Tbsp. sugar
1-1/2 cups thawed COOL WHIP Whipped Topping
1 HONEY MAID Graham Pie Crust (6 oz. or 9 inch)
1 cup cold milk
1 can (16 oz.) pumpkin
2 pkg. (4-serving size) JELL-O Vanilla Flavor Instant Pudding
1 tsp. ground cinnamon
1/2 tsp. ground ginger
1/4 tsp. ground cloves
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Let's Make It
1
Mix cream cheese, 1 tablespoon milk and sugar in large bowl with wire whisk until smooth. Gently stir in whipped topping. Spread on bottom of crust.
2
Pour 1 cup cold milk into large bowl. Add pumpkin, pudding mixes and spices. Beat with wire whisk until well mixed. (Mixture will be thick.) Spread over cream cheese layer.
3
Refrigerate 4 hours or until set. Store leftover pie in refrigerator.
Nutrition
Calories
0
Calories From Fat
0
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Cholesterol
Sodium
Total Carbohydrates
Dietary Fibers 0g
Sugars 0g
Protein 0g
Vitamin A
0%
Vitamin C
0%
Calcium
0%
Iron
0%
* Percent Daily Values are based on a 2,000 calorie diet.
servings
8
* 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.
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