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Prep Time: 0 Minutes Cook Time: 4 Minutes |
Ready In: 4 Minutes Servings: 10 |
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A nice change from regular pumpkin pie. Ingredients:
4 ounces philadelphia cream cheese spread softened (1/2 of 8-oz pkg.) |
1 teaspoon ground ginger |
1 tub cool whip whipped topping thawed |
1 tablespoon sugar |
1 teaspoon ground cinnamon |
1 cup milk plus 1 tbsp |
2 packages jell-o instant pudding & pie filling vanilla flavor (4 serving size) |
1 teaspoon ground cloves |
1 honey maid graham pie crust (6 oz) |
1 can pumpkin (15 oz) |
Directions:
1. 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.
2. 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.
3. REFRIGERATE 4 hours or until set. Top with remaining whipped topping just before serving. Store leftover pie in refrigerator.
4. Cooking Know-How: Be sure to use canned 100% pure pumpkin, not canned pumpkin pie mix.
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