Love My Philly

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It’s no wonder that some supermarkets have ready-to-eat pumpkin pies in their bakery section year round. Pumpkin pies are awesome to enjoy anytime, any season. One thing I know for sure is that I personally haven’t seen a pie like this one at any bakery. This Creamy Two-Layer Pumpkin Pie has got a vanilla and pumpkin flavor combination; which makes for a wonderful duo!

Prep Time: 20 min
Total Time: 4 hr 20 min
Makes: 10 servings
Nutritional Information

Ingredients

4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Neufchatel Cheese, softened
1 Tbsp.  cold fat-free milk
1 Tbsp. sugar
1-1/2 cups  thawed COOL WHIP LITE Whipped Topping
1 ready-to-use reduced-fat graham cracker crumb crust (6 oz.)
1 cup  cold fat-free milk
1 can (16 oz.) pumpkin
2 pkg.  (4-serving size each) JELL-O Vanilla Flavor Fat Free Sugar Free Instant Pudding
1/4 tsp. ground cinnamon
1/8 tsp.  ground ginger

Instructions

BEAT Neufchatel cheese, 1 Tbsp. milk and sugar in large bowl with wire whisk until well blended. Stir in whipped topping. Spread onto bottom of crust.

POUR 1 cup milk into medium bowl. Add pumpkin, pudding mix and spices. Beat with wire whisk 2 minutes or until well blended. (Mixture will be thick.) Spread over Neufchatel layer.

REFRIGERATE 4 hours or until set. Garnish with additional whipped topping, if desired. Store leftover pie in refrigerator.