Ingredients
1 graham cracker pie crust
1 (12 oz) pkg cream cheese, softened
1 Tbsp milk
1 Tbsp sugar
1 cup cold milk
1 pkg (4 serving size) vanilla flavor instant pudding and pie filling
1 can (16 oz) pumpkin
2 tsp pumpkin pie spice (or 1 tsp ground cinnamon, 1/2 tsp ground ginger, 1/4 tsp ground cloves)
1 1/2 c ups whipped cream, thawed
Preparation
Mix cream cheese, 1 Tbsp milk and sugar in large bowl with wire whisk until smooth. Gently stir in whipped cream. 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 additional whipped cream, if desired. Refrigerate leftovers.
