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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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I think probably everyone has seen this recipe somewhere; on a tub of coolwhip, on a pumpkin pie can, or even on one of those recipe cards they have laying around the stores all the time. It is a great recipe, though, which is why you see it so much. Read more . I'm surprised I couldn't find it on here already, so I thought I better post it, because I know someone will be looking for it. This is the only pumpkin pie I make at Thanksgiving, by the way! Ingredients:
1 graham cracker pie crust |
1/2 pkg. cream cheese, softened |
1 tbsp. milk |
1 tbsp. sugar |
1 tub cool whip, thawed |
1 c. cold milk |
2 pkg. vanilla flavored instant pudding |
1 can (16 oz.) pumpkin |
1 tsp. cinnamon |
1/2 tsp ground ginger |
1/4 tsp. ground cloves |
Directions:
1. Mix cream cheese, 1 tbsp. Milk and sugar in a large bowl, with wire whisk until smooth. Gently stir in 1/2 of the whipped topping. Spread on bottom of crust.
2. Pour 1 C. milk into bowl. Add pudding mixes. Beat with wire whisk 1 minute. (mixture will be very thick) Stir in pumpkin and spices with wire whisk until well mixed. Spread over cream cheese layer. Refrigerate 4 hours or until set. Garnish with remaining whipped topping. Store leftover pie in refrigerator.
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