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Double Layer Pumpkin Pie




Source of Recipe


Kellogg Kitchens™


List of Ingredients




4 ounces cream cheese, softened
1 tablespoon milk or half and half
1 tablespoon sugar
1 1/2 cups whipped topping, thawed
1 KEEBLER® READY CRUST® Graham Pie Crust
1 cup cold milk or half and half
1 can (16 oz.) pumpkin
2 packages (4 serving size) vanilla flavor instant pudding and pie filling mix
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves

Recipe



Mix cream cheese, 1 tablespoon milk and sugar in large bowl with wire whisk until smooth. Gently stir in whipped topping. Spread on bottom of crust.
Pour 1 cup cold milk into bowl. Add pumpkin, pudding mixes and spices. Beat with wire whisk until well mixed. (Mixture will be thick.) Spread over cream cheese layer.
Refrigerate 4 hours or until set. Garnish with additional whipped topping, if desired. Store leftover pie in refrigerator.


Note

Soften cream cheese in microwave on HIGH 15 to 20 seconds.
May substitute 2 teaspoons pumpkin pie spice in place of cinnamon, ginger and cloves.