My Favorite Pumpkin Pies

Source: http://www.readycrust.com/

Source: http://www.readycrust.com/
Both of these pie recipes are from the Keebler Ready Crust site. The first one is a Double Layer Pumpkin Pie that I make several times during the Fall. The girls at work request it every year. I make it with fat free cream cheese and fat free cool whip. The second pie is a Creamy Pumpkin Pie that is easy to make. I sometimes use butterscotch pudding instead of vanilla!! Again, I use fat free versions of all the ingredients.

Double Layer Pumpkin Pie

http://www.readycrust.com/recipe_detail_template.aspx?recipeid=4281

Ingredients:
4 ounces cream cheese, softened
1 tablespoon milk
1 tablespoon sugar
1 1/2 cups frozen non-dairy whipped topping, thawed
1 Keebler® Ready Crust® Graham Pie Crust
3/4 cup cold milk
2 packages (4-serving size) vanilla flavor instant pudding & pie filling
2 teaspoons pumpkin pie spice
1 can (15 oz.) pumpkin
Directions:
1. In medium bowl whisk together cream cheese, 1 tablespoon milk and sugar. Gently stir in whipped topping. Carefully spread in crust.
2. In large bowl beat 3/4 cup milk, pudding mix and spice with wire whisk for 1 minute. Whisk in pumpkin. (Mixture will be thick.) Carefully spread over cream cheese layer.
3. Refrigerate at least 4 hours or until set.
4. Garnish as desired. Store in refrigerator.

Creamy Pumpkin Pie http://www.readycrust.com/recipe_detail_template.aspx?recipeid=890
Ingredients:
1/2 cup cold milk
1 package (6-serving size) vanilla flavor instant pudding & pie filling
1 teaspoon pumpkin pie spice
1 cup canned pumpkin
2 1/2 cups frozen non-dairy whipped topping, thawed
1 Keebler® Ready Crust® Graham Pie Crust
Directions:
1. In large bowl beat milk, pudding mix and spice with wire whisk for 1 minute. (Mixture will be very thick.) Whisk in pumpkin. Stir in whipped topping. Spread in crust. Refrigerate at least 2 hours or until set.
2. Garnish as desired. Store in refrigerator.