Double-Layer Pumpkin Pie

Double-Layer Pumpkin Pie

Did Cinderella have it all wrong? This Double-Layer Pumpkin Pie proves the pumpkin is better than the prince! Enjoy this creamy Double-Layer Pumpkin Pie.

10

servings

20 MINS

PREP

4 HRS 20 MINS

You'll need:

Philadelphia Original Cream Cheese
Philadelphia Original Cream Cheese
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Ingredients

  • 1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened

  • 1 Tbsp. sugar

  • 1 cup plus 1 Tbsp. milk, divided

  • 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

VIEW NUTRITIONAL INFORMATION
% Daily Value*
Vitamin A
0%
Vitamin C
0%
Calcium
0%
Iron
0%
Potassium
0%
* Percent Daily Values are based on a 2,000 calorie diet.
Servings
Serving size 2 Tbsp (31g).
10 servings.
* 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.
VIEW HOT TIPS
Tip 1
Cooking Know-How
Be sure to use canned 100% pure pumpkin, not the canned pumpkin pie mix.
Tip 2
Double-Layer Pecan-Pumpkin Pie
Prepare as directed, stirring in 1/4 cup chopped toasted PLANTERS Pecans along with the COOL WHIP.

Directions

  1. Beat cream cheese, sugar and 1 Tbsp. milk in large bowl with whisk until blended. Stir in half the COOL WHIP. Spread onto bottom of crust.
  2. Whisk pumpkin, dry pudding mixes, spices and remaining milk in medium bowl 2 min. (Mixture will be thick.) Spread over cream cheese layer.
  3. Refrigerate 4 hours or until firm.
  4. Serve topped with remaining COOL WHIP.
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