Dessert

Double-Layer Pumpkin Pie

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prep time

30 min

total time

4 hr 45 min

makes

12 servings, 1 piece (111 g) each

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video by: kraft

recipe by: kraft

What You Need

24 Peek Freans Ginger Crisps, finely crushed (about 2 cups)

1/3 cup non-hydrogenated margarine, melted

2 cups cold milk

1 cup canned pumpkin

1 pkg. (6-serving size) Jell-O Vanilla Cooked Pudding and Pie Filling

1 tsp. pumpkin pie spice

125 g (1/2 of 250-g pkg.) Philadelphia Brick Cream Cheese, softened

1 Tbsp. sugar

1-1/2 cups thawed Cool Whip Whipped Topping, divided

Make It

HEAT oven to 350°F.

MIX cookie crumbs and margarine; press onto bottom and up side of 9-inch pie plate. Bake 10 min.

MEANWHILE, mix milk, pumpkin, dry pudding mix and spice in large microwaveable bowl. Microwave on HIGH 8 to 10 min. or just until mixture comes to boil, stirring every 2 min. Cover surface with plastic wrap. Cool 15 min., stirring occasionally.

BEAT cream cheese and sugar in medium bowl with whisk until blended. Stir in 1 cup Cool Whip. Spread onto bottom of crust; cover with pudding mixture. Refrigerate 4 hours. Serve topped with remaining Cool Whip.

kraft kitchens tips

How to Store and Use Leftover Pumpkin

Spoon leftover canned pumpkin into ice cube trays; freeze several hours or until firm. Remove cubes from trays; place in resealable freezer-weight plastic bag. Store in freezer for later use in muffin or pancake batters. Or, add to your favourite hot prepared chili, soup or stew.

Serving Suggestion

Serve with brewed Maxwell House Coffee. For an extra-special toffee flavour, stir 1 Tbsp. each chocolate syrup and caramel ice cream topping into each cup of hot coffee until blended. Top with a dollop of thawed Cool Whip Whipped Topping.

Size-Wise

Enjoy a serving of this rich and indulgent treat on special occasions.

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Tip: add ginger snap piece to top off whip cream
posted by a cook | on 2/23/2013

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People that don't like pumpkin pie - love it! And those that are already lovers will absolutely love this!!
posted by a cook | on 10/13/2012

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I don't really like pumpkin pie or cheesecake, but I love this pie! I've been reading the reviews and yes you HAVE to use the cooked pudding, not the instant! I like that it's not too sweet or pumpkiny and you can't taste the cream cheese.
posted by kirmi | on 10/3/2012

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I made this last weekend for Thanksgiving dinner,AND WAS I DISAPOINTED.The pudding part of it did not set,therefore it was all runny.The crust was soggy and it was complete garbage.I will not make this again.
posted by a cook | on 10/13/2011

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I made it last Thanksgiving and everybody loved it! It's easy to make and tastes great too. I recommend it to anybody looking for a delicious, easy-to-make dessert this holiday season, as it will definitely be a huge hit at any social gathering you bring it to.
posted by DShaz93 | on 9/18/2011

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This dessert is one I make a few times a year around the holidays and it is a HUGE HIT...rather then the basic pumpkin pie this is a great recipe and I will continue to use this one. Only thing I do different is I use a frozen pie crust and that way I can make 2 pies at once very quickly because making just one isn't enough in this house!
posted by a cook | on 2/22/2011

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This was hit at Christmas dinner this year! Not too sweet. My only suggestion would be to make sure the cream cheese is well softened before mixing and spreading in the crust. I had a little difficulty spreading the mixture without damaging the crumb crust.
posted by mking01 | on 12/26/2010

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Made this recipe twice. First time the pudding layer did not set. The second time I made it on the stove so I could watch it better and added a little more pumpkin pie spice. Turned out perfect on the second try!
posted by a cook | on 10/23/2010

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This tasted great and the whole family loved it! Definatly making it again.
posted by mandy.r.k | on 10/15/2010

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Looked okay, tasted alright. The texture was a little jiggly. Next time I`ll stick to good old pumpkin pie!
posted by MelissaCrawford | on 10/14/2010