1 graham cracker pie crust
1/2 pkg. (4 ounces) cream cheese, softened
1 Tablespoon milk
1 Tablespoon sugar
1 tub (8 ounces) cool whip, thawed
1 cup milk
2 pkgs. (4-serving size) vanilla instant pudding
1 can (16 ounces) pumpkin (Store extra pumpkin in freezer in bags measured out for recipe because it only lasts about 1 week in the fridge)
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
- Mix cream cheese, 1 Tablespoon milk, and sugar in large bowl with wire whisk until smooth. Gently stir in 1/2 of the whipped topping (about 1 1/2 cups). Spread on bottom of crust.
- Pour 1 cup milk into bowl. Add pudding mixes. Beat with wire whisk 1 minute. Mixture will be thick. Stir in pumpkin and spices with wire whisk until well mixed. Spread over cream cheese layer.
- Refrigerate 4 hours or until set. Garnish with remaining whipped topping. Store leftover pie in refrigerator.
*HELPFUL HINT: Soften cream cheese in microwave on high for 15 to 20 seconds.
We don’t usually put cool whip on top.