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Monday, October 17, 2011

Double Layer Pumpkin Pie

4 ouncescream cheese, softened
1 tablespoonmilk
1 tablespoonsugar
1 1/2 cups frozen non-dairy whipped topping, thawed
1Keebler® Ready Crust® Graham Pie Crust
3/4 cupcold milk
2 packages(4-serving size) vanilla flavor instant pudding & pie filling
2 teaspoonspumpkin pie spice*
1 can (15 oz.)pumpkin

 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.

*NOTE: May substitute 1 teaspoon ground cinnamon, 1/2 teaspoon ground ginger and 1/4 teaspoon ground cloves in place of pumpkin pie spice


  1. This looks very good! Tis the season for pumpkin!

  2. Oh my goodness! This looks sinfully delicious! I think I gained a pound just reading the recipe! Will HAVE to try this one!! :)

  3. This looks so yummy! Thanks for sharing....


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