4 oz cream cheese, softened
1 Tbsp milk
1 Tbsp sugar
1 1/2 cups Cool Whip
1 cup milk
1 graham cracker crust
2 packages (4 serving) vanilla pudding
1 can (16 oz) pumpkin
1 tsp cinnamon
1/2 tsp ginger
1/4 tsp cloves
Mix cream cheese, 1 Tbsp milk, and sugar with a wire whisk until smooth. Gently stir in Cool Whip. Spread on bottom of crust.
Pour 1 cup milk into a bowl. Add pudding mixes. Beat with a wire whisk for 1 minute. Mixture will be thick. Add pumpkin and spices and stir well. Spread over cream cheese layer.
Refrigerate for 4 hours before serving.
This pie is the best! It's a longtime family recipe. I make it every year on Thanksgiving and Christmas. It simply wouldn't be the holidays without it.
Thanks for stopping by and God bless.
He has put a new song in my mouth-praise to our God
This post is linked to The Dedicated House, Tatertots and Jello, and Plucky's Second Thought.