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Double-Layer Pumpkin Pie

Double Layer Pumpkin Pie


  • 1 prepared 8-inch (6 ounces) graham cracker pie crust
  • 4 ounces cream cheese, softened
  • 1 tablespoon NESTLE CARNATION Evaporated Milk, chilled
  • 1 tablespoon granulated sugar
  • 1 1/2 cups frozen whipped topping, thawed
  • 1 cup NESTLE 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)

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

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  1. Combine cream cheese, 1 tablespoon evaporated milk and sugar in large bowl with wire whisk until smooth.
  2. Gently stir in whipped topping. Spread on bottom of pie crust.
  3. Pour 1 cup evaporated milk into bowl.
  4. Add pudding mixes. Beat with wire whisk for 1 minute (mixture will be thick).
  5. Stir in pumpkin and pumpkin pie spice with wire whisk until well mixed.
  6. Spread over cream cheese layer.
  7. Refrigerate for 4 hours or until set.
  8. Garnish with additional whipped topping, if desired.

Yield: 8 servings

Amount per serving: Calories 350; Calories from Fat 140

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

* Percent Daily Values are based on a 2000 calorie diet

Recipe and photo credit: Libby's and


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