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3 oz. package of cream cheese 1 can pumpkin 1 cup plus 1 tbsp. cold milk 1 tbsp. sugar 1-1/2 cup whipped cream topping 6 oz. ready made graham cracker pie crust 8 oz. pkg. vanilla instant pudding 1 tsp. ground cinnamon 1/2 tsp. ground ginger 1/2 tsp. ground cloves pumpkin pie spice - flavor to your own taste Mix cream cheese, 1 tbsp. milk and sugar with wire wisk until smooth. Gently stir in whipped cream. Spread on to the bottom of the pie crust. Pour 1 cup cold milk into mixing bowl. Add package of pudding to the milk and mix until thick. Let stand for a couple minutes. Stir in the can of pumpkin. Add spices; mix well. Spread this layer over the cream cheese layer. Refrigerate for at least 2 hours before serving. For 9x13" pan, use whole container whipped cream and 6 oz. cream cheese) |
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