Categories: Dessert, Pie, Pumpkin
Ingredients
- 4 ounces cream cheese
- 1 cup milk , plus
- 1 tablespoon milk , divided
- 1 tablespoon sugar
- 1 (8 ounce) carton Cool Whip
- 1 (9 inch) graham cracker crust
- 1 (15 ounce) can solid-pack pumpkin
- 2 (3 1/2 ounce) boxes instant vanilla flavor pudding and pie filling
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
Directions
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In a large bowl, using a wire whisk, beat cream cheese, 1 tablespoon of milk, and sugar; beat until smooth.
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Gently fold in half of the Cool Whip.
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Spread onto the bottom of the graham cracker crust.
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Pour remaining milk into another large bowl.
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Add pumpkin, pudding mixes, and spices.
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Beat with a wire whisk for 1 minute or until well blended.
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Spread over cream cheese layer.
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Refrigerate 4 hours or until set.
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Garnish with extra Cool Whip if desired.