Cream Cheese Pumpkin Pie Recipe
This Cream Cheese Pumpkin Pie Recipe is a delicious and tasty treat. We made this and I was extremely surprised at how good it was. The recipe calls for Cool Whip for the top but I didn’t have enough to do that. It is delicious the way it is so with Cool Whip it would be divine!
Table of Contents
Ingredients for: Cream Cheese Pumpkin Pie
- 1 8oz pkg. Cream Cheese softened
- 1 cup plus 2 Tbsp. cold half and half (can use milk if desired)
- 2 Tbsp. sugar
- 5 cups thawed Cool Whip topping
- 1 Graham Cracker Pie Crust (Large)
- 2 pkgs (4-serving size) Jell-O Vanilla Flavor Instant Pudding
- 1 can (16oz) pumpkin
- 1 tsp. cinnamon
Directions for: Cream Cheese Pumpkin Pie
- Mix cream cheese, 2 tbsp. half and half and sugar with wire whisk until smooth.
- Gently fold in 3 cups Cool Whip Topping.
- Spread on bottom on pie crust.
- Pour 1 cup half and half into large mixing bowl, add both pkgs of vanilla pudding mix.
- Beat with wire whisk until well blended 1-2 minutes.
- Let stand 3 minutes.
- Stir in pumpkin and spices and mix well.
- Spread over cream cheese layer.
- Top with 2 cups Cool Whip topping.
- Refrigerate at least 2 hours prior to serving.
Let us know how you like your Cream Cheese Pumpkin Pie in the comment window below.
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