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Nutrition Facts

Serving Size 1 (172g)

Recipe makes 8 servings

Calories 363
Calories from Fat 146 (40%)
Amount Per Serving %DV
Total Fat 16.3g 25%
Saturated Fat 7.1g 35%
Monounsaturated Fat 5.9g
Polyunsaturated Fat 2.4g
Trans Fat 0.0g
Cholesterol 28mg 9%
Sodium 604mg 25%
Potassium 309mg 8%
Total Carbohydrate 51.6g 17%
Dietary Fiber 0.9g 3%
Sugars 38.0g
Protein 4.3g 8%

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Double Layer Pumpkin Pie

Recipe #48158 | 20 min | 20 min prep | add private note

By: Sackville
Dec 9, 2002

This recipe comes from the Kraft people. It sounded so good I just had to share.

SERVES 8 , 1 9inch pie (change servings and units)

Ingredients

Directions

  1. 1
    Mix cream cheese, 1 tablespoon milk and sugar in large bowl with wire whisk until smooth.
  2. 2
    Gently stir in whipped topping.
  3. 3
    Spread on bottom of crust.
  4. 4
    Pour 1 cup cold milk into large bowl.
  5. 5
    Add pumpkin, pudding mixes and spices.
  6. 6
    Beat with wire whisk 2 minutes.
  7. 7
    The mixture will be thick.
  8. 8
    Spread over cream cheese layer.
  9. 9
    Refrigerate 4 hours or until set.
  10. 10
    Garnish with additional whipped topping and chocolate-dipped pecan halves.
  11. 11
    Store in the refrigerator until just before serving.

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Featured Reviews for This Recipe

From: dragonpawz

On May 10, 2009

Wanted to share this but way too late! I have shared this recipe with family and friends over the years. I have to make it every year for Thanksgiving, or i'm not invited! Even people who don't like pumpkin pie will love this!

0 people found this review helpful

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  • From: Bridget Elaine

    On Dec 7, 2008

    What a wonderful quick and easy pie to make. The only change I will make next time is to cut the cloves back by half ( just a personal preferance). Comes together quick and is so tasty.

    0 people found this review helpful

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  • From: Elmolvsu

    On Oct 8, 2003

    This is my most favorite pumpkin pie. It is a tradition in my house that my dad and I make this together every year the day before Thanksgiving. Just a note about the directions - I always mix the milk and the pudding together and then add the pumpkin and spices. I have found that this makes sure the pudding is completely mixed together.

    9 people found this review helpful

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  • From: Mini Chef Ty

    On Nov 25, 2006

    This is so yummy. I could eat a million infinity five hundred and could eat the whole pie twice a day! I measured everything. I whisked(electric whisk)it(the cool whip mixture) and put it in the pie shell all by myself. I wisked the pumpkin part too but had help putting it on the white creamy part. Thank you Chef! UPDATE: I made this for my family for Thanksgiving and used fresh pumpkin - it did not hold together well.... and I will stick with the can next time.... still yummy!

    5 people found this review helpful

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  • Read all 42 reviews

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