Cream Cheese Pumpkin Pie Recipe

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Cream Cheese Pumpkin Pie

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!

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

  1. Mix cream cheese, 2 tbsp. half and half and sugar with wire whisk until smooth.
  2. Gently fold in 3 cups Cool Whip Topping.
  3. Spread on bottom on pie crust.
  4. Pour 1 cup half and half into large mixing bowl, add both pkgs of vanilla pudding mix.
  5. Beat with wire whisk until well blended 1-2 minutes.
  6. Let stand 3 minutes.
  7. Stir in pumpkin and spices and mix well.
  8. Spread over cream cheese layer.
  9. Top with 2 cups Cool Whip topping.
  10. 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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