Double Layer Pumpkin Pie

December 11, 2009

Easy seasonal favorite offers a blend of creamy layers – one pumpkin and one cheesecake!

4 Ounces cream cheese spread softened (1/2 of 8-oz pkg.)
1 Teaspoon ground ginger
1 Tub whipped topping thawed
1 Tablespoon sugar
1 Teaspoon ground cinnamon
1 Cup milk plus 1 Tbsp
2 Packages Instant Pudding & Pie Filling Vanilla Flavor (4 serving size)
1 Teaspoon ground cloves
1Graham Pie Crust (6 oz)
1 Can pumpkin (15 oz)

MIX cream cheese, 1 Tbsp. milk and the sugar in large bowl with wire whisk until well blended.
Gently stir in half of the whipped topping.
Spread onto bottom of crust.
POUR 1 cup milk into large bowl.
Add pumpkin, dry pudding mixes and spices.
Beat with wire whisk 2 min. or until well blended. (Mixture will be thick.)
Spread over cream cheese layer.

REFRIGERATE 4 hours or until set.
Top with remaining whipped topping just before serving.
Store leftover pie in refrigerator.

NOTE: Be sure to use canned 100% pure pumpkin, not canned pumpkin pie mix.
Healthy Living: Trim 50 calories and 5 grams of fat per serving by using Neufchatel Cheese, 1/3 Less Fat than Cream Cheese; fat-free milk; LITE Whipped Topping and a 6-oz. ready-to-use reduced fat graham cracker crumb crust.
How to Soften Cream Cheese: Place completely unwrapped pkg. of cream cheese on microwaveable plate. Microwave on HIGH 10 to 15 sec. or until slightly softened.
Double Layer Pecan Pumpkin Pie: Prepare as directed, stirring in 1/4 cup chopped toasted Pecans along with the whipped topping.

Serve with brewed coffee. For an extra-special toffee flavor, stir 1 Tbsp. each chocolate syrup and caramel ice cream topping into each 6 oz. cup hot coffee until well blended. Top with a dollop of whipped topping.

Servings approx: 10
Prep Time: 20 min
Cook Time: 4 min

Posted in Favorite Recipes