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Double-Layer Pumpkin Pie

TOTAL TIME: Prep: 20 min. + chilling YIELD: 8 servings.
This no-bake pumpkin pie includes a delicious cream cheese layer. It's a terrific make-ahead dessert because it needs to refrigerate a few hours. —Donna Freund, Dubuque, Iowa

Ingredients

  • 4 ounces cream cheese, softened
  • 1 tablespoon sugar
  • 1 tablespoon milk
  • 1 carton (8 ounces) frozen whipped topping, thawed, divided
  • 1 graham cracker crust (9 inches)
  • 1 cup cold milk
  • 2 packages (3.4 ounces each) instant vanilla pudding mix
  • 1 can (15 ounces) solid-pack pumpkin
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground cloves

Directions

  • 1. In a small bowl, combine the cream cheese, sugar and milk until smooth. Fold in 1-1/2 cups whipped topping. Spoon into crust.
  • 2. In a large bowl, whisk cold milk and pudding mixes until combined. Stir in the pumpkin, cinnamon, ginger and cloves.
  • 3. Spread over cream cheese layer. Spread with remaining whipped topping. Refrigerate for at least 3 hours before cutting.

Nutrition Facts

1 piece: 370 calories, 16g fat (9g saturated fat), 18mg cholesterol, 336mg sodium, 51g carbohydrate (41g sugars, 2g fiber), 3g protein.

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