I first had this pie over our daughter Amanda’s house. Amanda’s significant other, Steve, is the cook at their house and he made this absolutely delicious pie. This is a pie his family makes on their holidays and I can see why! This is a two layer, no bake cream cheese pumpkin pie! What’s not to love about that?!I have already requested Steve bring this for our Christmas celebration!
INGREDIENTS
4 ounces Philadelphia cream cheese, softened
1 Tablespoon milk
1 Tablespoon sugar
8 ounces Cool Whip whipped topping
1 prepared deep dish graham cracker crust
1 cup cold milk
1 can (15 ounce) pure pumpkin (Libby’s)
2 packages(4 serving size)vanilla flavored instant pudding and pie filling
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
DIRECTIONS
Mix cream cheese, milk, sugar in a large bowl with a wire whisk until smooth. Gently stir in 3/4 of the whipped topping (saving the rest for the top). Spread the cream cheese layer on the bottom of the prepared crust. Pour the milk into a large bowl, add the pumpkin, pudding mixes and spices. Beat with wire whisk until well mixed. Mixture will be thick. Spread the pumpkin mixture over the cream cheese layer .
Refrigerate for 4 hours or until set. Garnish with the remaining Cool Whip if desired. Store leftover pie in the fridge.
Enjoy!
This recipe comes from Kraft
