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.
Whisk pumpkin, dry pudding mixes, spices and remaining milk in medium bowl 2 min. (Mixture will be thick.) Spread over cream cheese layer.
Refrigerate 4 hours or until firm.
Serve topped with remaining COOL WHIP.
Cook Like Us!
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.
Calories From Fat
% Daily Value*
Total Fat 17g
Saturated Fat 11g
Trans Fat 0g
Total Carbohydrates 42g
Dietary Fiber 1g
* Percent Daily Values are based on a 2,000 calorie diet.
* 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.