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Double-Layer Pumpkin Pie
Double-Layer Pumpkin Pie

Double-Layer Pumpkin Pie

104 Review(s)
Cook Minutes 4 Hr 45 Min
Prep : 30 Min Cook: 4 Hr 15 Min
Cream cheese on the bottom and sweet pumpkin on the top. This is one flavour combination you can't beat!
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12 Servings
Servings
Original recipe yields 12 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
24 gingersnaps, finely crushed (about 2 cups)
1/3 cup non-hydrogenated margarine, melted
2 cups cold milk
1 cup canned pumpkin
1 pkg. (6-serving size) Jell-O Vanilla Cooked Pudding and Pie Filling
1 tsp. pumpkin pie spice
125 g (1/2 of 250-g pkg.) Philadelphia Brick Cream Cheese, softened
1 Tbsp. sugar
1-1/2 cups thawed Cool Whip Whipped Topping, divided
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How do I make it ?
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Step 1
Heat oven to 350°F.
Step 2
Mix cookie crumbs and margarine; press onto bottom and up side of 9-inch pie plate. Bake 10 min.
Step 3
Meanwhile, mix milk, pumpkin, dry pudding mix and spice in large microwaveable bowl. Microwave on HIGH 8 to 10 min. or just until mixture comes to boil, stirring every 2 min. Cover surface with plastic wrap. Cool 15 min., stirring occasionally.
Step 4
Beat cream cheese and sugar in medium bowl with whisk until blended. Stir in 1 cup Cool Whip. Spread onto bottom of crust; cover with pudding mixture. Refrigerate 4 hours. Serve topped with remaining Cool Whip.
Kraft Kitchen Tips!
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How to Store and Use Leftover Pumpkin
Spoon leftover canned pumpkin into ice cube trays; freeze several hours or until firm. Remove cubes from trays; place in resealable freezer-weight plastic bag. Store in freezer for later use in muffin or pancake batters. Or, add to your favourite hot prepared chili, soup or stew.
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Substitute
Substitute ground cinnamon for the pumpkin pie spice.
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Variation
Prepare with skim milk, Philadelphia Light Brick Cream Cheese Spread and Cool Whip Light Whipped Topping.
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Serving Suggestion
Serve with brewed Maxwell House Coffee. For an extra-special toffee flavour, stir 1 Tbsp. each chocolate syrup and caramel ice cream topping into each cup of hot coffee until blended. Top with a dollop of thawed Cool Whip Whipped Topping.
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Size Wise
Enjoy a serving of this rich and indulgent treat on special occasions.
NutritionTitleCont_Left-Bracket
Nutrition
Calories
270
Calories From Fat
0
% Daily Value
Total fat 14 g
22 %
Saturated fat 6 g
30 %
Cholesterol 15 mg
Sodium 240 mg
10 %
Total carbohydrate 33 g
11 %
Dietary fibre 1 g
4 %
Sugars 20 g
Protein 3 g
Vitamin A
40 %
Vitamin C
2 %
Calcium
8 %
Iron
6 %
Servings
12 servings, 1 piece (111 g) each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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