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Double-Layered Pumpkin Pie

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“Such a delicious pie, cheesecake and pumpkin pie all in one!! Spoon leftover canned pumpkin into ice cube trays; freeze several hours or until firm. Remove cubes from ice cube trays; place in resealable freezer-style bag. Store in freezer for later use in muffin or pecan batters. Or, add to your favourite hot prepared chili, soup or stew.”

Ingredients Nutrition


  1. Preheat oven to 350°F Mix cookie crumbs and butter; press firmly onto bottom and up side of 9-inch pie plate. Bake 10 minutes; set aside to cool.
  2. Mix milk, pumpkin, dry pudding mix, and spice in large microwaveable bowl. Microwave on high 8-10 minutes or just until mixture comes to a full boil, stirring every 2 minutes. Cover surface with plastic wrap. Cool 15 minutes, stirring occasionally.
  3. Meanwhile, beat cream cheese and sugar in a medium bowl, with wire whisk until well blended. Gently stir in 1 cup of the whipped topping. Spread into crust; top evenly with the pudding mixture. Refrigerate 4 hours or overnight. Cut into eight slices. Serve topped with dollops of the remaining 1/2 cup whipped topping. Store leftover pie in refrigerator.

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