PUMPKIN CREAM CHEESE PIE

 

  • Cooking Time:
  • Servings:
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Ingredients

  • 4 oz. (1/2 of 8-oz. pkg.) Cream Cheese, softened
  • 1 Tbsp. milk
  • 1 Tbsp. sugar
  • 1 tub (8 oz.) Whipped Topping, thawed, divided
  • 1 graham cracker pie crust
  • 1 cup milk
  • 1 can (15 oz.) pumpkin
  • 2 pkg. (4-serving size each) vanilla pudding
  • 1 tsp. ground cinnamon
  • 1/2 tsp. ground ginger
  • 1/4 tsp. ground cloves

Directions

  • MIX cream cheese, 1 Tbsp. milk and the sugar in large bowl with wire whisk until well blended.
  • Gently stir in half of the whipped topping. Spread onto bottom of crust.
  • POUR 1 cup milk into large bowl.
  • Add pumpkin, dry pudding mixes and spices.
  • Beat with wire whisk 2 min. or until well blended. (Mixture will be thick.)
  • Spread over cream cheese layer.
  • REFRIGERATE 4 hours or until set.
  • Top with remaining whipped topping just before serving.
  • Store leftover pie in refrigerator.

Notes

Categories: Dessert  Pie  Refrigerator 
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