Pumpkin Pie
Ingredients
- 2 cups canned pumpkin
- 1/2 cup sugar
- 8 ounces cream cheese (Softened)
- 16 ounces containers of Cool Whip (2 Containers)
- 1 tablespoon cinnamon
- 2 teaspoons pumpkin pie spice
- 1 teaspoon nutmeg
- 1 Box box instant vanilla pudding (3.4-ounce box)
- 1 cup milk
- 1 9-inch graham cracker crusts
Instructions
- Set out your graham cracker crusts so they’re ready for the filling.
- For the bottom layer, add cream cheese, sugar, and one 8-ounce tub of whipped cream in a separate bowl and blend well with a hand mixer. Fill your pre-made crusts with this layer evenly.
- Next, mix pudding and milk and stir until thick. Add 2 cups of canned pumpkin. Add pumpkin pie spice, nutmeg, and cinnamon. Stir until blended. Put this on top of the cream cheese layer.
- For the top layer, use the second 8-ounce container of Cool Whip to top the pies. I suggest sprinkling a little pumpkin spice on top. It looks lovely and is oh-so-delicious!
No Bake