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Pumpkin Cream Cheese Pie


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Member since 2007

Serves | Prep Time | Cook Time

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


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.


Pairs Well With


Notes

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