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Creamy Two-Layer Pumpkin Pie

Creamy Two-Layer Pumpkin Pie

Super cool. Super whipped. The secret to this layered take on pumpkin pie is the creamy yet airy combo of cream cheese and COOL WHIP Whipped Topping.

Creamy Two-Layer Pumpkin Pie

  • 4 oz . ((1/2 of 8-oz. pkg.) PHILADELPHIA Neufchatel Cheese, softened)
  • 1 cup plus 1 Tbsp. cold fat-free milk (, divided)
  • 1 Tbsp . sugar
  • 1-1/2 cups thawed COOL WHIP LITE Whipped Topping
  • 1 ready-to-use reduced-fat graham cracker crumb crust ((6 oz.))
  • 1 can ((16 oz.) pumpkin)
  • 2 pkg. ((1.0 oz. each) JELL-O Vanilla Flavor Sugar Free Fat Free Instant Pudding)
  • 1/4 tsp . ground cinnamon
  • 1/8 tsp . ground ginger
  1. Beat Neufchatel, 1 Tbsp. milk and sugar in medium bowl with whisk until blended; stir in COOL WHIP. Spread onto bottom of crust.
  2. Beat pumpkin, pudding mix, spices and remaining milk with whisk 2 min. (Mixture will be thick.) Spread over COOL WHIP layer in crust.
  3. Refrigerate 4 hours or until firm.