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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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By: ratherbeswimmin'
Double Layer Pumpkin Pie
SERVES 8 , 1 9inch pie
Ingredients
- 4 ounces cream cheese, softened
- 1 tablespoon milk or half-and-half or skim milk
- 1 tablespoon sugar
- 1 1/2 cups thawed whipped topping (such as Cool Whip)
- 1 (9 inch) graham cracker crust
- 1 cup cold milk or half-and-half or skim milk
- 1 (16 ounce) can pumpkin puree
- 2 (3 1/2 ounce) packages vanilla flavor instant pudding and pie filling mix or vegetarian instant vanilla pudding mix
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
Directions
1
Mix cream cheese, 1 tablespoon milk and sugar in large bowl with wire whisk until smooth.2
Gently stir in whipped topping.3
Spread on bottom of crust.4
Pour 1 cup cold milk into large bowl.5
Add pumpkin, pudding mixes and spices.6
Beat with wire whisk 2 minutes.7
The mixture will be thick.8
Spread over cream cheese layer.9
Refrigerate 4 hours or until set.10
Garnish with additional whipped topping and chocolate-dipped pecan halves.11
Store in the refrigerator until just before serving.
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- Course > Desserts > Pies & Tarts > Pies
- Main Ingredient > Eggs/Dairy
- Cuisine > North American > Canadian
- Preparation > Time to Make > < 30 mins
- Preparation > Simple
- Preparation > Equipment > Refrigerator
- Preparation > Technique > No Cook
- Occasion > Holiday/Event > Non-Religious > Thanksgiving
- Occasion > Seasonal > Fall
- Occasion > Taste/Mood > Comfort Food
- Dietary > Vegetarian
- Dietary > Low in... > Low Protein
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!
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.
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.
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!
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