INGREDIENTS
- 2 cups canned pumpkin
- ½ cup sugar
- 8 ounces cream cheese softened
- 2 8-ounce containers Cool Whip or other whipped cream
- 1 tablespoon cinnamon
- 2 teaspoons pumpkin pie spice
- 1 teaspoon nutmeg
- 1 3.4 ounce box box instant vanilla pudding
- 1 cup milk
- 2 pre-made pie crusts (we like graham cracker crusts)
INSTRUCTIONS
BOTTOM LAYER:
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Add cream cheese, sugar and one 8 ounce tub of whipped cream in a separate bowl and blend well with hand mixer.
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Fill your pre-made crusts with the bottom layer mix and then add the top layer.
TOP LAYER:
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Mix pudding and milk and stir until thick.
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Add 2 cups of canned pumpkin.
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Add pumpkin pie spice, nutmeg and cinnamon. Stir until blended.
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Put this on top of the cream cheese layer.
TOPMOST LAYER:
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Use the second 8-ounce container of whipped cream to top the pies.
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Refrigerate for at least an hour before eating so pie has time to set completely.