Double-Layer Pumpkin Pie

Ingredients

• 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.

Instructions

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 used with permission from: Libby's and meals.com

THANKSGIVING RECIPES