Double-Layer Pumpkin Pie

9 ingredients
13 steps

Ingredients

  • 24 Peek Freans Ginger Crisps, finely crushed (about 2 cups)
  • 1/3 cup non-hydrogenated margarine, melted
  • 2 cups cold milk
  • 1 cup canned pumpkin
  • 1 pkg. (6-serving size) Jell-O Vanilla Cooked Pudding and Pie Filling
  • 1 tsp. pumpkin pie spice
  • 125 g (1/2 of 250-g pkg.) Philadelphia Brick Cream Cheese, softened
  • 1 Tbsp. sugar
  • 1-1/2 cups thawed Cool Whip Whipped Topping, divided

Directions

  1. 1
    Heat oven to 350F.
  2. 2
    Mix cookie crumbs and margarine; press onto bottom and up side of 9-inch pie plate.
  3. 3
    Bake 10 min.
  4. 4
    Meanwhile, mix milk, pumpkin, dry pudding mix and spice in large microwaveable bowl.
  5. 5
    Microwave on HIGH 8 to 10 min.
  6. 6
    or just until mixture comes to boil, stirring every 2 min.
  7. 7
    Cover surface with plastic wrap.
  8. 8
    Cool 15 min., stirring occasionally.
  9. 9
    Beat cream cheese and sugar in medium bowl with whisk until blended.
  10. 10
    Stir in 1 cup Cool Whip.
  11. 11
    Spread onto bottom of crust; cover with pudding mixture.
  12. 12
    Refrigerate 4 hours.
  13. 13
    Serve topped with remaining Cool Whip.

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