KEEBLER® READY CRUST® Double Layer Pumpkin Pie Recipe

KEEBLER® READY CRUST® Double Layer Pumpkin Pie Recipe

  • 4 ounces cream cheese, softened
  • 1 tablespoon milk or half and half
  • 1 tablespoon sugar
  • 1 1/2 cups frozen non-dairy whipped topping, thawed
  • 1 (6 ounce) KEEBLER® READY CRUST® Graham Pie Crust
  • 1 cup cold milk
  • 2 (3.4 ounce) packages vanilla instant pudding and pie filling mix
  • 1 (16 ounce) can pumpkin
  • 2 teaspoons pumpkin pie spice
  1. Mix cream cheese, 1 tablespoon milk and sugar in large bowl with wire whisk until smooth. Gently stir in whipped topping. Spread on bottom of crust.
  2. Pour 1 cup milk into bowl. Add pudding mixes. Beat with wire whisk 1 minute. (Mixture will be thick.) Stir in pumpkin and spices with wire whisk until well mixed. Spread over cream cheese layer.
  3. Refrigerate 4 hours or until set. Garnish with additional whipped topping, if desired. Refrigerate leftovers.
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