4 Ounces cream cheese, softened
1 tablespoon milk or half and half
1 tablespoon sugar
1 1/2 cups whipped cream topping
1 graham cracker crust
1 cup cold milk or half and half
2 small vanilla flavored instant pudding packages
1 can pumpkin pie filling -- (16 oz)
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1 Teaspoon ground cloves
Beat cream cheese, 1 tablespoon of milk, and sugar with wire whisk until smooth. Gently stir in the whipped cream topping. Spread on bottom of graham cracker crust. Pour 1 cup milk into bowl, add pudding mix. Beat with wire whisk for one to two minutes--mixture will be thick. Stir in pumpkin and spices with wire whisk. Mix well. Spread over cream cheese layer. Refrigerate four hours, or until set.
Note: Source: A now-defunct personal recipe site called "Jimmy's Xmas Recipe List"
A cookie baker in NJ Nov 28, 2008
Would make this again.
I have been making this recipe for many years It is very easy and extremely yummy!....a nice combination of flavors.
christy Nov 27, 2008
Would make this again.
1/4 tsp ground cloves works best otherwise the cloves take over, I split this recipe into two crusts it works well and doesn't spill in the car. Hope this helps, I've made these pies for years, can't go to the in-laws without it lol.
A cookie baker in Utah Nov 27, 2008
Would make this again.
I've made this pie before, so this year our family wanted this instead of other kinds of pie.
lga in utah Nov 25, 2008
Would make this again.
have made it 6 yrs now excellent recipe
Lori Garcia in Laramie, Wyoming Nov 22, 2008
Would make this again.
The greatest pie I have ever made. Make it every year and will continue to.
