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Double Layer Pumpkin Pie
- Prep Time -
- Cook Time -
- Serves 10
Recipe Provided By: Kraftfoods.com
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1. Ingredients
- 4 ounces PHILADELPHIA Cream Cheese, softened
- 1 tablespoon milk
- 1 tablespoon sugar
- 1 (8 ounce) tub COOL WHIP Whipped Topping, thawed, divided
- 1 (6 ounce) HONEY MAID Honey Graham Pie Crust
- 1 cup milk
- 1 (15 ounce) can pumpkin
- 2 (3.4 ounce) packages JELL-O Vanilla Flavor Instant Pudding & Pie Filling
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
Nutrition Info
Per Serving
- Calories: 297 kcal
- Carbohydrates: 40 g
- Dietary Fiber: 1 g
- Fat: 14 g
- Protein: 3 g
- Sugars: 31 g
About: Nutrition Info 
Powered by: ESHA Nutrient Database
2. Cooking Directions
- Mix cream cheese, 1 Tbsp. milk and the sugar in large bowl with wire whisk until well blended. Gently stir in half of the whipped topping. Spread onto bottom of crust.
- Pour 1 cup milk into large bowl. Add pumpkin, dry pudding mixes and spices. Beat with wire whisk 2 min. or until well blended. (Mixture will be thick.) Spread over cream cheese layer.
- Refrigerate 4 hours or until set. Top with remaining whipped topping just before serving. Store leftover pie in refrigerator.
Yield: 10 servings
3. Still Hungry?
Notes:
Cooking Know-How
Be sure to use canned 100% pure pumpkin, not canned pumpkin pie mix.
Healthy Living
Trim 50 calories and 5 grams of fat per serving by using PHILADELPHIA Neufchatel Cheese, 1/3 Less Fat than Cream Cheese; fat free milk; COOL WHIP LITE Whipped Topping and a 6-oz. ready-to-use reduced fat graham cracker crumb crust.
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Most Helpful Reviews
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Wonderful End to a Wonderful Thanksgiving Dinner (or any meal!)
Janie - November 14, 2006 03:25:00 AM PSTThis recipe is a family tradition! My son even said his main reason for flying home from Cali was for Double Layer Pumpkin Pie
I changed the recipe a bit and use Egg Nog in place of the milk, in the bottom layer as well as the pumpkin and pudding mixture. The amount of egg nogg is a bit more that milk due to the thickness of it - but I don't have the measurement because I just add until the texture seems right - the upshot of this change was that I had to make even more pies than normal!
I highly reccommend this wonderful style of Pumpkin Pie - maybe it will become a tradition in your home too!11 of 12 found this review helpful.
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To those who reported problems with the pie setting
Ruth - December 21, 2006 02:02:50 PM PSTBe certain you use INSTANT pie filling. Read the box carefully. If the directions instruct you to cook it, it\'s not instant filling. Good luck.
9 of 9 found this review helpful.
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Make this every year for thanksgiving.
yadams61@verizon.net - November 21, 2007 06:21:40 AM PSTI started making this pie over five years ago. Everyone in my family loves it and looks forward to it every year. I have never had a problem with the pie setting. However, I use french vanilla pudding instead of vanilla and I double the receipe and it makes three pies. I come from a big family. Also, I mix the milk and the pudding first to get is slightly thick then add pumpkin and spices.
4 of 4 found this review helpful.
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Made it twice and still didn't set right!
Marcelene D - December 14, 2006 05:26:04 AM PSTI tried twice making the pie, and for some strange reason my pie didn\'t set. In my opinion, I think the jello that we mix into the mixture is keeping the pie from setting.
5 of 7 found this review helpful.
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Will not set
kimmai1210 - November 16, 2006 07:40:00 AM PSTI made my pie last night and followed every step that is on here and this morning when i woke up my pie is not set yet. It is still look mushy.... i tasted the pie and it is so good, but i'm so frustrated that i cant eat it yet.
The pie should not take this long to set. Is there any tips that you guys can give me? Will i mess up the pie if i decide to bake it?
Thanks!4 of 5 found this review helpful.
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