Double Sensation Pumpkin Pie

  I decided to post this recipe today, instead of next week, because I wanted you to have PLENTY of time to shop for it’s ingredients.  This is THE pie I grew up with at Thanksgiving.  And you know me and anything involving cream cheese, this pie is a match made in Creamy Heaven!  🙂

{click for easy printable}

Ingredients

• 4 ounces, weight Softened Cream Cheese
• 1 Tablespoon Milk
• 1 Tablespoon Sugar
• 1-½ cup Thawed Cool Whip
• 1 whole Ready Made Graham Cracker Crust
• 1 cup Milk
• 2 packages (4 Serving Size) Vanilla Instant Pudding
• 16 ounces, weight Can Pumpkin
• 1 teaspoon Ground Cinnamon
• ½ teaspoons Ground Ginger
• ¼ teaspoons Ground Cloves

Mix cream cheese, 1 T. milk and sugar in a large bowl with wire whisk until smooth. Gently stir in whipped topping. Spread on bottom of graham crust.
Pour 1 cup milk into bowl, add pudding mix. Beat with wire whisk until well blended, 1-2 minutes. Mixture will be thick.
Stir in pumpkin and spices and spread over cream cheese layer. Refrigerate at least 3 hours. Garnish with additional whipped topping.

Enjoy!

~T