KEEBLER® READY CRUST® Double Layer Pumpkin Pie Recipe -
KEEBLER(R) READY CRUST(R) Double Layer Pumpkin Pie Recipe
  • READY IN 4+ hrs

KEEBLER® READY CRUST® Double Layer Pumpkin Pie

Recipe by  

"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!"

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Original recipe makes 1 pie Change Servings
  • PREP

    10 mins

    4 hrs 10 mins


  1. 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.
  2. 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.
  3. Refrigerate 4 hours or until set. Garnish with additional whipped topping, if desired. Refrigerate leftovers.
Kitchen-Friendly View


  • Soften cream cheese in microwave on high 15 to 20 seconds
  • *May substitute 1 tsp. ground cinnamon, 1/2 tsp. ground ginger, and 1/4 tsp. ground cloves for pumpkin pie spice.

Reviews More Reviews

Most Helpful Positive Review
Aug 01, 2003

This pie tasted great, but I must have done something wrong. The top layer was too runny and I let it set overnight. I've only made it once, but I will try again to see if it's any better. An option would be to spread it in a rectangle cake pan with homemade crust and spoon out the dessert or maybe try making with a springform pan--my deepdish pie pan was too small for this.

Most Helpful Critical Review
Nov 29, 2013

Not bad tasting for what it is. It was simple, quick and easy. Set up fine, but there was just something unappealing about the appearance for me.


24 Ratings

Sep 05, 2003

Took this to Thanksgiving dinner and got raves. Everyone wanted the recipe. However, I would suggest using the larger crust. I couldn't get all the topping on this and I followed the recipe exactly.

Nov 30, 2004

Good recipe. The Vanilla and Pumpkin flavours blend well together. The Vanilla isn't too overpowering. Because I didn't have the spices on hand, I used 1 3/4 TSP Pumpkin Pie Spice instead. I also used a 9oz Pie Crust instead of 6oz and it filled the crust to the brim. Everything still turned out fine. Tastes better the next day.

Nov 12, 2002

This was excellent, I would just have the bottom layer more cream-cheesy....a little too much cool whip tasting.

Dec 01, 2008

Yummy! I used 9 oz. pie crust and an extra teaspoon of pumpkin spice (personal taste).

Nov 14, 2005

This is great recipe for kids to make. No cooking and instant results. It is a great quick dessert to help satisfy a cheesecake craving. I usually use 3/4 cup of milk instead of 1 cup just to help make the texture a little firmer.

Nov 26, 2004

Very good, but rich. I followed the recipe exactly, but it made way too much of the pumpkin filling. Also added allspice and nutmeg as I do my regular pumpkin pie. Good for the folks who don't care for regular pie.


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  • Calories
  • 336 kcal
  • 17%
  • Carbohydrates
  • 47.6 g
  • 15%
  • Cholesterol
  • 18 mg
  • 6%
  • Fat
  • 14.6 g
  • 23%
  • Fiber
  • 3.5 g
  • 14%
  • Protein
  • 4.3 g
  • 9%
  • Sodium
  • 521 mg
  • 21%

* Percent Daily Values are based on a 2,000 calorie diet.

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