Double Layer Pumpkin Pie
Ingredients
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4 ounces cream cheese, softened
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1 tablespoon milk
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1 tablespoon sugar
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1 1/2 cups frozen non-dairy whipped topping, thawed
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1 Keebler® Ready Crust® Graham Pie Crust
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3/4 cup cold milk
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2 packages (4-serving size) vanilla flavor instant pudding & pie filling
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2 teaspoons pumpkin pie spice*
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1 can (15 oz.) pumpkin
Directions
1.
In medium bowl whisk together cream cheese, 1 tablespoon milk and sugar. Gently stir in whipped topping. Carefully spread in crust.
2.
In large bowl beat 3/4 cup milk, pudding mix and spice with wire whisk for 1 minute. Whisk in pumpkin. (Mixture will be thick.) Carefully spread over cream cheese layer.
3.
Refrigerate at least 4 hours or until set.
4.
Garnish as desired. Store in refrigerator.
*NOTE:
May substitute 1 teaspoon ground cinnamon, 1/2 teaspoon ground ginger and 1/4 teaspoon ground cloves in place of pumpkin pie spice.
Nutrition information
Calories 350, Total Fat 14 g, Saturated Fat 8 g, Trans Fat 2 g, Cholesterol 15 mg, Sodium 530 mg, Carbohydrate 50 g, Fiber 2 g, Sugars 32 g, Protein 3 g. Daily Values: Vitamin A 170%, Vitamin C 4%, Calcium 4%, Iron 4%.
Percent Daily Values are based on a 2,000 calorie diet
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how-tos
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