Creamy Two-Layer Pumpkin Pie
4 Hr(s) 20 Min(s) (including refrigerating)
20 Min(s) Prep
4 Hr(s) Cook
Use creamy cheese and COOL WHIP to make this super easy Creamy Two-Layer Pumpkin Pie. This Creamy Two-Layer Pumpkin Pie incorporates vanilla pudding and canned pumpkin for luscious flavor and texture.
What You Need
Select All
10 servings
Original recipe yields 10 servings
1 Tbsp. sugar
1 cup plus 1 Tbsp. cold fat-free milk, divided
1 ready-to-use reduced-fat graham cracker crumb crust (6 oz.)
1 can (16 oz.) pumpkin
1/4 tsp. ground cinnamon
1/8 tsp. ground ginger
Let's Make It
1
Beat Neufchatel, sugar and 1 Tbsp. milk in medium bowl with whisk until blended. Stir in COOL WHIP. Spread onto bottom of crust.
2
Beat pumpkin, pudding mixes, spices and remaining milk with whisk 2 min. (Pudding mixture will be thick.) Spread over COOL WHIP layer in crust.
3
Refrigerate 4 hrs. or until firm.
Kitchen Tips
Tip 1
How to Soften Neufchatel Cheese
Place measured amount of Neufchatel on microwaveable plate. Microwave on HIGH 10 sec. or until slightly softened.
Tip 2
Special Extra
Serve topped with additional COOL WHIP.
Nutrition
Calories
180
Calories From Fat
0
% Daily Value*
Total Fat 7g
9%
Saturated Fat 5g
25%
Trans Fat 0g
Cholesterol 10mg
3%
Sodium 360mg
16%
Total Carbohydrates 26g
9%
Dietary Fiber 1g
4%
Sugars 11g
22%
Protein 3g
6%
Vitamin A
80%
Vitamin C
4%
Calcium
6%
Iron
4%
* Percent Daily Values are based on a 2,000 calorie diet.
servings
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.
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