Double-Layer Pumpkin Pie
1 prepared 8-inch (6 ounce) 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 & pie filling mix
1 (15 ounce) can LIBBY'S 100% Pure Pumpkin
2 teaspoons pumpkin pie spice *
Whipped topping (optional)
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.
* NOTE: 1 teaspoon ground cinnamon, 1/2 teaspoon ground ginger and 1/4 teaspoon
ground cloves can be substituted for pumpkin pie spice.
Yields 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 photograph courtesy of Libby's and meals.com - used with permission
