Cream Cheese Pumpkin Pie

OK, so its Fall. I have to admit, I do like the Fall but I could skip winter and I love Spring and Summer. Anyway, Back to Fall. Its a time of all the pumpkin goodies to start coming out and the smell of Pumpkin lattes in the air. Its also time for me to start sharing some of my pumpkin desserts. I made this one a couple years ago and may make it again soon. Im not sure how it will fit in with my healthy eating.

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.

It was delicious, but as I mentioned, I don't like a lot of spice and so next time I make it, I will use less clove.

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.