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Double Layer Pumpkin Pie

Although this pie has the delicious flavors of a Thanksgiving Day pumpkin pie, it also sports an opulent no-bake cheesecake layer.

Print | Nutrition Facts

Prep Time: 0 minutes

Total Time: 0 minutes

Servings: 8

Ingredients

  • 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 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.

Double Layer Pumpkin Pie
Nutrition facts