Double Layer Pumpkin Pie

How many times have you eaten pumpkin pie in your lifetime? For me it's got to be in the triple digits. This year I really wanted a new twist. Libby's Pumpkin Pie recipe is the best baked regular pumpkin pie. But let's face it after that many pies, change is a good thing. 

Whenever I am searching for a new recipe online, I first look at the number of stars. Next I look at how many people have rated the recipe. If the number is less than 100, forget it. The higher the better, just like the stars. Kraft Foods had a double layer one rated 4.5 stars by 1,514 people. How could that many people be wrong and the picture looks yummy doesn't it!?

The recipe looked easy enough! So what the heck, I'll give it a try! Mine didn't quite look like the picture. It was a bit taller. But it sure was yummy! I should have taken a picture of just one slice. Next time!

Here is the recipe and a link to the Kraft site:

Double Layer Pumpkin Pie
time prep: 20 min
total: 4 hr 20 min
servings total:10 servings

what you need
1 pkg.  (8 oz.) PHILADELPHIA Cream Cheese, softened
1 cup  plus 1 Tbsp. milk, divided
1 Tbsp.  sugar
1 tub  (8 oz.) COOL WHIP Whipped Topping, thawed, divided
1 HONEY MAID Graham Pie 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

BEAT cream cheese, 1 Tbsp. milk and sugar in large bowl with whisk until blended. Stir in half the COOL WHIP. Spread onto bottom of crust.

WHISK remaining milk, pumpkin, dry pudding mixes and spices 2 min. (Mixture will be thick.) Spread over cream cheese layer.

REFRIGERATE 4 hours or until firm. Serve topped with remaining COOL WHIP.

Kraft Double Layer Pumpkin Pie Link ~ Click Here!