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Double-Layer Pumpkin Pie

Prep Time:

20 min

Total Time:

4 hr 20 min

Makes:

10 servings

What You Need!

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

1 cup plus 1 Tbsp. milk, divided

1 Tbsp. sugar

1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided

1 HONEY MAID Graham Pie 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

Make It!

BEAT cream cheese, 1 Tbsp. milk and sugar in large bowl with whisk until blended. Stir in half the COOL WHIP. Spread into crust.

WHISK remaining milk, pumpkin, pudding mixes and spices 2 min. (Mixture will be thick.) Spread over cream cheese layer.

REFRIGERATE 4 hours or until set. Top with remaining COOL WHIP just before serving.

Kraft Kitchens Tips

Healthy Living

Trim 40 calories and 6 grams of fat per serving by preparing with PHILADELPHIA Neufchatel Cheese; fat-free milk; COOL WHIP LITE Whipped Topping and a 6-oz. ready-to-use reduced-fat graham cracker crumb crust.

Cooking Know-How

Be sure to use canned 100% pure pumpkin, not the canned pumpkin pie mix.

Serving Suggestion

Serve with brewed MAXWELL HOUSE Coffee. For an extra-special toffee flavor, stir 1 Tbsp. each chocolate syrup and caramel ice cream topping into each 6-oz. cup of hot coffee until well blended. Top with COOL WHIP Whipped Topping.

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Rated

by aelder76 on 11/20/2009
" I love this pie it is easy and VERY GOOD. I changed it up a bit I use pumpkin pie spice and I layer it so the white is on top and use part of the pumpkin filling to make flowers on top very pretty and very good!"