Thanksgiving Recipes
Double-Layer Pumpkin Pie
Yield: 8 servings
Ingredients
- 1 prepared 8 inch (6 ounce) Graham cracker pie crust
- 4 ounces cream cheese, softened
- 1 tablespoon Nestlé Carnation Evaporated Milk, chilled
- 1 tablespoon granulated sugar
- 1 1/2 cups frozen whipped topping, thawed
- 1 cup Nestlé Carnation Evaporated Milk, chilled
- 2 (3.4 ounce) packages vanilla instant pudding & piefilling mix
- 1 (15 ounce) can Libby's 100% Pure Pumpkin
- 2 teaspoons pumpkin pie spice*
- Whipped topping (optional)
Instructions
- 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.
Notes
* 1 teaspoon ground cinnamon, 1/2 teaspoon ground ginger and 1/4 teaspoon ground cloves can be substituted for pumpkin pie spice.
Nutrition
Per serving: Calories 350; Calories from Fat 140
% Daily Value: Total Fat 16g 24%; Saturated Fat 9g 43%; Cholesterol 25mg 9%; Sodium 550mg 23%; Carbohydrates 48g 16%; Dietary Fiber 3 g10%; Sugars 39g; Protein 5g; Vitamin A 140%; Vitamin C 10%; Calcium 10%; Iron 6%
* Percent Daily Values are based on a 2000 calorie diet
Attribution
Recipe and photo used with permission from: Libby's and meals.com