Pumpkin Cream Cheese Pie

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Total Time
30mins
Prep
30 mins
Cook
0 mins

This is an old recipe from Pillsbury that my mom always makes for Thanksgiving. We love it. Needs to refrigerate for 4 hours.

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Ingredients

Nutrition

Directions

  1. In a large bowl, using a wire whisk, beat cream cheese, 1 tablespoon of milk, and sugar; beat until smooth.
  2. Gently fold in half of the Cool Whip.
  3. Spread onto the bottom of the graham cracker crust.
  4. Pour remaining milk into another large bowl.
  5. Add pumpkin, pudding mixes, and spices.
  6. Beat with a wire whisk for 1 minute or until well blended.
  7. Spread over cream cheese layer.
  8. Refrigerate 4 hours or until set.
  9. Garnish with extra Cool Whip if desired.
Most Helpful

5 5

My pie set up perfectly...not sure why one of the other reviewer's didn't. I followed this recipe exactly except I put 2 tsp Pumpkin Pie Spice instead of individually adding the cinnamon, ginger and cloves. Also, I used the 2 Extra Slices graham cracker crust, and I'm so glad I did, because it would have been spilling out of a regular crust. Great recipe- this pie tasted wonderful. Thanks!!

5 5

I love this recipe. I make it every year. I actually got it out of a free recipe book from Bi-lo's one year. My family requires me to bring this dish with me to Thanksgiving EVERY year. When I use the two boxes of pudding mix, i end up with enough for 2 pies. I use an electric mixer and mix the pudding and pumpkin until well blended. usually 2-3 minutes.

5 5

This pie was a hit at Thanksgiving this year. I only made one change. I only used 1 box of pudding, instead of 2. We had no problem with it setting up. I will make year this every year from now on. It is worth the FIVE stars!