Cream Cheese Pumpkin Pie

2014-09-26
  • Yield : 1 pie
  • Prep Time : 20m
  • Cook Time : 4:000 h
  • Ready In : 4:20 h

Here’s the pumpkin pie I make, it’s a little different but it’s yummy and quick. I think I got it off a cream cheese box a few years ago. – Cowbell

Ingredients

  • 4 oz. cream cheese, softened
  • 1 cup plus 1 tablespoon of milk, divided
  • 1 tablespoon sugar
  • 1 8-oz tub whipped topping, thawed and divided
  • 1 graham cracker pie crust
  • 1 can 15-oz pumpkin
  • 1 pkg (4-serving size each) vanilla flavor instant pudding
  • 1 tsp ground cinnamon
  • 1/2 tsp ground ginger
  • 1/2 tsp ground cloves

Method

Step 1

Mix cream cheese, 1 T milk and the sugar in large bowl until well blended. Gently stir in half of the whipped topping. Spread onto bottom of crust.

Step 2

Pour 1 C milk into large bowl. Add pumpkin, dry pudding mixes and spices. Beat with wire whisk 2 minutes or until well blended (mixture will be thick). Spread over cream cheese layer.

Step 3

Refrigerate 4 hours or until set. Dollop with remaining whipped topping. Store in refrigerator.

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