Recipe by Cool Whip
"When you cut into this pumpkin pie, it reveals a secret fluffy white layer beneath the delicious pumpkin pudding layer. It's like having the whipped cream on the bottom instead of the top!"
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PHILADELPHIA Cream Cheese, softened
1 1/2 cups
COOL WHIP Whipped Topping, thawed
HONEY MAID Graham Pie Crust
2 (3.4 ounce) packages
vanilla flavor instant pudding & pie filling
pumpkin pie spice*
1 (15 ounce) can
Easier and tastier than pumpkin pie!! I always use only 3/4 cups of 1/2 & 1/2 for the 1 cup of milk. Otherwise it does not set up as well. 1/2 & 1/2 makes it richer and silkier. You can also make your own graham cracker crust and add toasted chopped pecans into the graham cracker mix before pressing it into the pan and baking it..Fabulous!
Pretty dessert but proportions for cream cheese layer make too much and the pumpkin pie spice had a very heavy clove taste. If I use this recipe again I will just use cinnamon, ginger and nutmeg instead of the pumpkin pie spice.
This recipe has been a Thanksgiving tradition in my family for years now. My husband jokes that he knew he was going to marry me the first time he tasted my pumpkin pie. :) The cool whip and jello make it lighter and creamier than regular pumpkin pie. It's especially a hit with picky children!
This tastes just like Pumpkin Pie. My family *demands* that I bring this pie to ALL our holiday dinners. You can make it lower in fat/sugar by using a low fat crust, sugar free pudding, artifical sweetner, low fat cream cheese and cool whip. Delicious!
This pie is absolutely delicious! I tried this out for Thanksgiving two years ago and ever since my family will not eat regular pumpkin pie, or any other pie for that matter! It's super easy to make and a major crowd pleaser
I absolutely love this recipe. I have taken it to Thanksgiving dinners, potlucks and family gatherings and it is always a HIT! I have tried the low fat version of all the ingredients and it is still a great desert.
I love this recipe and make it almost every holiday for the past 5 yrs. My husband hates pumpkin pie, but will only eat it like this. A few changes I made to make sure the top layer doesn't sink into the bottom: 1. I use the whole 6oz block of cream cheese and I also add an extra 2 TBSP of sugar to it. Since this recipe tends to make more, I use the larger Keebler Elf 2 extra serving graham cracker crust (then I don't run into the problem of having too much). After putting in the bottom layer, I chill it for about 10 mins or less so it thickens. While it chills I start on the top layer. Just spoon in a little bit of the pumpkin pie on top of the bottom layer, a little at a time. Be gentle so the two layers will stay. Don't worry if your not successful in making the pretty layers the first time, you will get the hang of it and will be able to tweak it and the recipe in the future to make it work!! Also, in lieu of 2 TBSP of pumkin pie spice, I just use 1 1/2 TBSP of it and 1/2 Tsp of cinnamon because for some reason I think I can taste too much ginger in my pumpkin pie spice. I may just be crazy! When cutting it, I wipe the blade of the knife each time I make a slice. The first piece is always a doozy getting out, but no worries, it all goes down the same!! Since making this pie at least once a month (5-8 during the holidays) I have never went back to traditional pumpkin pie in at least 5 yrs. You will not be disapointed!!
I made this pie for Thanksgiving and it was amazing. I did not use the pumpkin pie spice mix; rather, I used cinnamon, ginger and clove separately. I am not a fan of the traditional pumpkin pie (texture thing) - this substitute verstion is one that my whole family endorses!
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