I'm not a big fan of pumpkin pie but sometimes I like it if its not real spicy and it has to be loaded with whip cream.
Yea like that!!!
This recipe requires cream cheese and whip cream so its perfect for me. I use more cream cheese filling than anything else. That's how I like it!
CREAM CHEESE PUMPKIN PIE
- 1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
- 1 cup plus 1 Tbsp. milk, divided
- 1 Tbsp. sugar
- 1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided
- 1 pre-made Graham Pie Crust (one reg or two 6 oz size)
- 1 can (15 oz.) pumpkin
- 2 pkg. (3.4 oz. each) JELL-O Vanilla Flavor Instant Pudding
- 1 tsp. ground cinnamon
- 1/2 tsp. ground ginger
- 1/4 tsp. ground cloves
- Beat cream cheese, 1 Tbsp. milk and sugar in large bowl with whisk until blended. Stir in half the COOL WHIP. Spread onto bottom of crust.
- Whisk remaining milk, pumpkin, dry pudding mixes and spices 2 min. (Mixture will be thick.) Spread over cream cheese layer.
- REFRIGERATE 4 hours or until firm. Serve topped with remaining COOL WHIP.
Now its time to start decorating for the season. Of course I always wait until after my daughters birthday which is actually today and of course, the first day of Fall. Ill decorate while counting down the days til Spring.