Keebler Ready Crust Double Layer Pumpkin Pie Recipes

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DOUBLE-LAYER PUMPKIN PIE

Did Cinderella have it all wrong? This Double-Layer Pumpkin Pie proves the pumpkin is better than the prince! Enjoy this creamy Double-Layer Pumpkin Pie.

Provided by My Food and Family

Categories     Home

Time 4h20m

Yield 10 servings

Number Of Ingredients 10



Double-Layer Pumpkin Pie image

Steps:

  • Beat cream cheese, sugar and 1 Tbsp. milk in large bowl with whisk until blended. Stir in half the COOL WHIP. Spread onto bottom of crust.
  • Whisk pumpkin, dry pudding mixes, spices and remaining milk in medium bowl 2 min. (Mixture will be thick.) Spread over cream cheese layer.
  • Refrigerate 4 hours or until firm.
  • Serve topped with remaining COOL WHIP.

Nutrition Facts : Calories 330, Fat 17 g, SaturatedFat 11 g, TransFat 0 g, Cholesterol 25 mg, Sodium 450 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 4 g

1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1 Tbsp. sugar
1 cup plus 1 Tbsp. milk, divided
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided
1 ready-to-use graham cracker crumb crust (6 oz.)
1 can (15 oz.) pumpkin
2 pkg. (3.4 oz. each) JELL-O Vanilla Flavor Instant Pudding
1 tsp. ground cinnamon
1/2 tsp. ground ginger
1/4 tsp. ground cloves

DOUBLE-LAYER PUMPKIN PIE

This no-bake pumpkin pie includes a delicious cream cheese layer. It's a terrific make-ahead dessert because it needs to refrigerate a few hours. -Donna Freund, Dubuque, Iowa

Provided by Taste of Home

Categories     Desserts

Time 20m

Yield 6-8 servings.

Number Of Ingredients 11



Double-Layer Pumpkin Pie image

Steps:

  • In a small bowl, combine the cream cheese, sugar and milk. Fold in 1-1/2 cups whipped topping. Spoon into crust., In a large bowl, whisk cold milk and pudding mixes for 2 minutes. Let stand for 2 minutes or until soft-set. Stir in the pumpkin, cinnamon, ginger and cloves. , Spread over cream cheese layer. Spread with remaining whipped topping. Refrigerate for at least 3 hours before cutting.

Nutrition Facts : Calories 369 calories, Fat 16g fat (10g saturated fat), Cholesterol 20mg cholesterol, Sodium 522mg sodium, Carbohydrate 51g carbohydrate (36g sugars, Fiber 3g fiber), Protein 4g protein.

4 ounces cream cheese, softened
1 tablespoon sugar
1 tablespoon milk
1 carton (8 ounces) frozen whipped topping, thawed, divided
1 graham cracker crust (9 inches)
1 cup cold milk
2 packages (3.4 ounces each) instant vanilla pudding mix
1 can (15 ounces) solid-pack pumpkin
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves

DOUBLE LAYER PUMPKIN PIE

Rich and creamy.

Provided by Joyce

Categories     Fruits and Vegetables     Vegetables     Squash

Time 4h20m

Yield 8

Number Of Ingredients 11



Double Layer Pumpkin Pie image

Steps:

  • In a large bowl, whisk together cream cheese, 1 tablespoon of milk, and sugar until smooth. Gently stir in whipped topping. Spread into bottom of crust.
  • Pour 1 cup of milk into large bowl, and thoroughly mix in pudding mix, pumpkin, cinnamon, ginger, and cloves. When thickened, spread over cream cheese layer.
  • Refrigerate 4 hours, or until set.

Nutrition Facts : Calories 355.7 calories, Carbohydrate 51.2 g, Cholesterol 18.2 mg, Fat 16 g, Fiber 2.2 g, Protein 4 g, SaturatedFat 8.1 g, Sodium 690.2 mg, Sugar 36.5 g

4 ounces cream cheese, softened
1 tablespoon milk
1 tablespoon white sugar
1 ½ cups frozen whipped topping, thawed
1 (9 inch) prepared graham cracker crust
1 cup cold milk
2 (3.5 ounce) packages instant vanilla pudding mix
1 (15 ounce) can solid pack pumpkin puree
1 teaspoon ground cinnamon
½ teaspoon ground ginger
¼ teaspoon ground cloves

KEEBLER® READY CRUST® DOUBLE LAYER PUMPKIN PIE

A delightful twist to a Thanksgiving favorite, this traditional pie mixes spiced pumpkin and light cheesecake cream filling in a KEEBLER® READY CRUST® Graham Cracker Pie Crust. A great way to top off the holidays!

Provided by Allrecipes Member

Time 4h10m

Yield 8

Number Of Ingredients 9



KEEBLER® READY CRUST® Double Layer Pumpkin Pie image

Steps:

  • 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.
  • 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.
  • Refrigerate 4 hours or until set. Garnish with additional whipped topping, if desired. Refrigerate leftovers.

Nutrition Facts : Calories 336.1 calories, Carbohydrate 47.6 g, Cholesterol 18.2 mg, Fat 14.6 g, Fiber 3.5 g, Protein 4.3 g, SaturatedFat 7.6 g, Sodium 520.7 mg, Sugar 32.2 g

4 ounces cream cheese, softened
1 tablespoon milk or half and half
1 tablespoon sugar
1 ½ 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*

KEEBLER® READY CRUST® DOUBLE LAYER PUMPKIN PIE

A delightful twist to a Thanksgiving favorite, this traditional pie mixes spiced pumpkin and light cheesecake cream filling in a KEEBLER® READY CRUST® Graham Cracker Pie Crust. A great way to top off the holidays!

Provided by Allrecipes Member

Time 4h10m

Yield 8

Number Of Ingredients 9



KEEBLER® READY CRUST® Double Layer Pumpkin Pie image

Steps:

  • 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.
  • 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.
  • Refrigerate 4 hours or until set. Garnish with additional whipped topping, if desired. Refrigerate leftovers.

Nutrition Facts : Calories 336.1 calories, Carbohydrate 47.6 g, Cholesterol 18.2 mg, Fat 14.6 g, Fiber 3.5 g, Protein 4.3 g, SaturatedFat 7.6 g, Sodium 520.7 mg, Sugar 32.2 g

4 ounces cream cheese, softened
1 tablespoon milk or half and half
1 tablespoon sugar
1 ½ 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*

KEEBLER® READY CRUST® DOUBLE LAYER PUMPKIN PIE

A delightful twist to a Thanksgiving favorite, this traditional pie mixes spiced pumpkin and light cheesecake cream filling in a KEEBLER® READY CRUST® Graham Cracker Pie Crust. A great way to top off the holidays!

Provided by Allrecipes Member

Time 4h10m

Yield 8

Number Of Ingredients 9



KEEBLER® READY CRUST® Double Layer Pumpkin Pie image

Steps:

  • 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.
  • 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.
  • Refrigerate 4 hours or until set. Garnish with additional whipped topping, if desired. Refrigerate leftovers.

Nutrition Facts : Calories 336.1 calories, Carbohydrate 47.6 g, Cholesterol 18.2 mg, Fat 14.6 g, Fiber 3.5 g, Protein 4.3 g, SaturatedFat 7.6 g, Sodium 520.7 mg, Sugar 32.2 g

4 ounces cream cheese, softened
1 tablespoon milk or half and half
1 tablespoon sugar
1 ½ 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*

KEEBLER® READY CRUST® DOUBLE LAYER PUMPKIN PIE

A delightful twist to a Thanksgiving favorite, this traditional pie mixes spiced pumpkin and light cheesecake cream filling in a KEEBLER® READY CRUST® Graham Cracker Pie Crust. A great way to top off the holidays!

Provided by Allrecipes Member

Time 4h10m

Yield 8

Number Of Ingredients 9



KEEBLER® READY CRUST® Double Layer Pumpkin Pie image

Steps:

  • 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.
  • 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.
  • Refrigerate 4 hours or until set. Garnish with additional whipped topping, if desired. Refrigerate leftovers.

Nutrition Facts : Calories 336.1 calories, Carbohydrate 47.6 g, Cholesterol 18.2 mg, Fat 14.6 g, Fiber 3.5 g, Protein 4.3 g, SaturatedFat 7.6 g, Sodium 520.7 mg, Sugar 32.2 g

4 ounces cream cheese, softened
1 tablespoon milk or half and half
1 tablespoon sugar
1 ½ 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*

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