Double Layer Pumpkin Pie

Recipe from Ready Crust
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  • 4 ounces cream cheese, softened
  • 1 tablespoon milk
  • 1 tablespoon sugar
  • 1 1/2 cups frozen non-dairy whipped topping, thawed
  • 1 Keebler® Ready Crust® Graham Pie Crust
  • 3/4 cup cold milk
  • 2 packages (4-serving size) vanilla flavor instant pudding & pie filling
  • 2 teaspoons pumpkin pie spice*
  • 1 15 ounce can pumpkin
Related Video
How to Make the Perfect Pumpkin Pie

This recipe makes the perfect pumpkin pie even more luscious by using heavy cream and adding a pinch of black pepper a little extra spunk.

In medium bowl whisk together cream cheese, 1 tablespoon milk and sugar. Gently stir in whipped topping. Carefully spread in crust.
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.
Refrigerate at least 4 hours or until set.
Garnish as desired. Store in refrigerator.
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

Per Serving: cal. (kcal) 350, Fat, total (g) 14, chol. (mg) 15, sat. fat (g) 8, carb. (g) 50, Trans fatty acid (g) 2, fiber (g) 2, sugar (g) 32, pro. (g) 3, vit. A (IU) 8260, vit. C (mg) 2, sodium (mg) 530, calcium (mg) 40, iron (mg) 1, Percent Daily Values are based on a 2,000 calorie diet
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