Double Layer Pumpkin Pie

Double Layer Pumpkin Pie

Prep:
10 mins
Level:
Easy
Cooling:
240 mins
Yields:
8 servings

Double Layer Pumpkin Pie is beautiful and delicious! You will get double the flavor and color too.

Ingredients

Directions

COMBINE cream cheese, 1 tablespoon evaporated milk and sugar in large bowl with wire whisk until smooth. Gently stir in whipped topping. Spread on bottom of pie crust.

POUR 1 cup evaporated milk into bowl. Add pudding mixes. Beat with wire whisk for 1 minute (mixture will be thick). Stir in pumpkin and pumpkin pie spice with wire whisk until well mixed. Spread over cream cheese layer.

REFRIGERATE for 4 hours or until set. Garnish with additional whipped topping, if desired.

* NOTE: 1 teaspoon ground cinnamon, 1/2 teaspoon ground ginger and 1/4 teaspoon ground cloves can be substituted for pumpkin pie spice.

Baker's Comments

Nutritional Information

  • Serving Size
    1/8 servings of recipe
  • Calories 350
  • Calories from Fat 140

* Percent Daily Values are based on a 2000 calorie diet.

% Daily Value *

  • Total Fat 16g 24%
  • Saturated Fat 9g 43%
  • Cholesterol 25mg 9%
  • Sodium 550mg 23%
  • Carbohydrates 48g 16%
  • Dietary Fiber 3g 10%
  • Sugars 39g
  • Protein 5g
  • Vitamin A 140%
  • Vitamin C 0%
  • Calcium 10%
  • Iron 6%

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