Double-Layer Pumpkin Pie
4 Hr(s) 20 Min(s) (incl. refrigerating)
20 Min(s) Prep
4 Hr(s) Cook
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.
What You Need
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10 servings
Original recipe yields 10 servings
1 Tbsp. sugar
1 cup plus 1 Tbsp. milk, divided
1 ready-to-use graham cracker crumb crust (6 oz.)
1 can (15 oz.) pumpkin
1 tsp. ground cinnamon
1/2 tsp. ground ginger
1/4 tsp. ground cloves
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Let's Make It
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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Kitchen 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 pecans along with the COOL WHIP.
Nutrition
Calories
330
Calories From Fat
0
% Daily Value*
Total Fat 17g
22%
Saturated Fat 11g
55%
Trans Fat 0g
Cholesterol 25mg
8%
Sodium 450mg
20%
Total Carbohydrates 42g
15%
Dietary Fiber 1g
4%
Sugars 28g
56%
Protein 4g
8%
Vitamin A
140%
Vitamin C
2%
Calcium
4%
Iron
6%
* 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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