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Double-Layer Pumpkin Pie

Name: Double-Layer Pumpkin Pie
Prep time: 20 min
Total time: 20 min
Yield: 6-8 servings.
Ingredients: 4 ounces cream cheese, softened; 1 tablespoon sugar; 1 tablespoon milk; 1 carton (8 ounces) frozen whipped topping, thawed, divided; 1 graham cracker crust (9 inches); 1 cup cold milk; 2 packages (3.4 ounces each) instant vanilla pudding mix; 1 can (15 ounces) solid-pack pumpkin; 1 teaspoon ground cinnamon; 1/2 teaspoon ground ginger; 1/4 teaspoon ground cloves

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Test Kitchen Approved

Total Time

Prep: 20 min. + chilling

Makes

6-8 servings

This no-bake pumpkin pie includes a delicious cream cheese layer. It's a terrific make-ahead dessert because it needs to refrigerate a few hours. —Donna Freund, Dubuque, Iowa

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Ingredients

4 ounces cream cheese, softened
1 tablespoon sugar
1 tablespoon milk
1 carton (8 ounces) frozen whipped topping, thawed, divided
1 graham cracker crust (9 inches)
1 cup cold milk
2 packages (3.4 ounces each) instant vanilla pudding mix
1 can (15 ounces) solid-pack pumpkin
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves

Directions

In a small bowl, combine the cream cheese, sugar and milk. Fold in 1-1/2 cups whipped topping. Spoon into crust.
In a large bowl, whisk cold milk and pudding mixes for 2 minutes. Let stand for 2 minutes or until soft-set. Stir in the pumpkin, cinnamon, ginger and cloves.
Spread over cream cheese layer. Spread with remaining whipped topping. Refrigerate for at least 3 hours before cutting.

Nutrition Facts

1 slice: 369 calories, 16g fat (10g saturated fat), 20mg cholesterol, 522mg sodium, 51g carbohydrate (36g sugars, 3g fiber), 4g protein.

Double-Layer Pumpkin Pie

Ingredients

Directions

Nutrition Facts

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