Keebler Ready Crust Double Layer Pumpkin Pie Recipes

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KEEBLER® READY CRUST® DOUBLE LAYER PUMPKIN PIE



KEEBLER® READY CRUST® Double Layer Pumpkin Pie image

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

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*

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

KEEBLER® READY CRUST® DOUBLE LAYER PUMPKIN PIE



KEEBLER® READY CRUST® Double Layer Pumpkin Pie image

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

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*

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

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