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Double Layer Pumpkin Pie

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    Ingredients Jump to Instructions ↓

    1. 4 ounces cream cheese, softened

    2. 1 tablespoon milk

    3. 1 tablespoon sugar

    4. 1 1/2 cups frozen non-dairy whipped topping, thawed

    5. 1 Keebler® Ready Crust® Graham Pie Crust

    6. 3/4 cup cold milk

    7. 2 packages (4-serving size) vanilla flavor instant pudding & pie filling

    8. 2 teaspoons pumpkin pie spice*

    9. 1 can (15 oz.) pumpkin

    Instructions Jump to Ingredients ↑

    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.

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