Ingredients
8
8 servings
- •1 cup cold milk
- •1 (15 ounce) can solid pack pumpkin puree
- •2 (3.5 ounce) packages instant vanilla pudding mix
- •1 teaspoon ground cinnamon
- •0.5 teaspoon ground ginger
- •0.25 teaspoon ground cloves
- •4 ounces cream cheese, softened
- •1 tablespoon milk
- •1 tablespoon white sugar
- •1.5 cups frozen whipped topping, thawed
- •1 (9 inch) prepared graham cracker crust
Instructions
- Gather all ingredients.
- Pour milk for pumpkin layer into large bowl. Add pumpkin puree, pudding mix, cinnamon, ginger, and cloves and whisk until thoroughly mixed. Let sit until thickened, about 5 minutes.
- Meanwhile, beat cream cheese, milk, and sugar for cheesecake layer in a large bowl with an electric mixer until smooth. Gently stir in whipped topping.
- Spoon into graham cracker crust and spread into an even layer.
- Spread thickened pumpkin mixture over top. Cover and refrigerate until set, about 4 hours.
Nutritional Facts
Per 8 servings
- Calories: 356
- Carbohydrate: 51g
- Fat: 16g
- Fiber: 2g
- Protein: 4g
- Sugar: 37g
Related Recipes
Pumpkin Pie for Dieters
Double Layer Pumpkin Pie Cheesecake
Pumpkin Cream Pie
Frozen No-Bake Pumpkin Pie
Perfect Pumpkin Pie
Pumpkin Pie without Evaporated Milk
Creamy Pumpkin Pie
Pumpkin Delight
Frozen Pumpkin Pie
Vanilla Pumpkin Pie
Pumpkin Pie I
