Double-Layer Pumpkin PieEllipse
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Double-Layer Pumpkin Pie

For our money, Cinderella had it wrong. We'll take the pumpkin, not the prince. This delicately layered, sweet and creamy pie is case in point.

Prep time:

0 min

Total time:

0 h 0 min

Servings:

Makes 10 servings.

Ingredient list

  • 8 HONEY MAID Honey Grahams, finely crushed
  • ¼ cup plus 1 Tbsp. sugar, divided
  • ⅓ cup butter or margarine, melted
  • 1 pkg. (8 oz.) brick cream cheese, softened
  • 1 cup plus 1 Tbsp. milk, divided
  • 1 tub (8 oz.) frozen whipped topping, thawed, divided
  • 1 can (15 oz.) pumpkin
  • 2 pkg. (3.4 oz. each) vanilla instant pudding mix
  • 1 tsp. ground cinnamon
  • ½ tsp. ground ginger
  • ¼ tsp. ground cloves

Directions

1

Heat oven to 375°F.

2

Combine graham crumbs, 1/4 cup sugar and butter; press onto bottom and up side of 9-inch pie plate.

3

Bake 8 to 10 min. or until lightly browned.  Cool completely.

4

Beat cream cheese, 1 Tbsp. milk and remaining sugar in large bowl with whisk until blended. Stir in half the whipped topping. Spread onto bottom of crust.

5

Whisk pumpkin, dry pudding mixes, spices and remaining milk in medium bowl 2 min. (Pudding mixture will be thick.) Spread over cream cheese layer.

6

Refrigerate 4 hours or until firm.

7

Serve topped with remaining whipped topping.

Nutrition facts

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