NILLA® Crust Pumpkin Pie Recipe

NILLA® Crust Pumpkin Pie Recipe

  • 1 (8 ounce) package PHILADELPHIA Cream Cheese, softened
  • 1/2 cup cold milk
  • 1 pkg. (4 serving size) JELL-O Vanilla Flavor Instant Pudding & Pie Filling
  • 1 cup canned pumpkin
  • 1/2 teaspoon pumpkin pie spice
  • 1 cup COOL WHIP Whipped Topping, divided
  • NILLA Crumb Crust
  1. Beat cream cheese in large bowl with electric mixer on low speed until creamy. Gradually add milk, beating after each addition until well blended. And dry pudding mix, pumpkin and spice; beat on low speed 1 min. or until well blended. Gently stir 1/2 cup of the whipped topping.
  2. Spoon into crust.
  3. Refrigerate at least 2 hours or until set. Top with remaining 1/2 cup whipped topping. Garnish with a light sprinkling of additional pumpkin pie spice, if desired. Cut into 8 slices to serve. Store leftover pie in refrigerator.
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