Ingredients
4 oz. cream cheese, softened
1 Tbsp. milk
1 1/2 c. thawed Cool Whip
1 c. milk or half and half
2 small pkg. vanilla instant pudding
1 (16 oz.) can pumpkin
1 tsp. cinnamon
1/2 tsp. ginger
1/4 tsp. cloves
graham cracker crust
Foodgeist is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. As an Amazon Associate we earn from qualifying purchases.
RecipeNLG
Gathered
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Science-driven American baking — cookies, pies, cakes with precision
Achievable elevated desserts — laminated doughs, cakes, custards
Ceramic pie dish — even browning, beautiful presentation
Grade A bourbon vanilla beans for custards, ice cream, extracts
Savory pie mastery — British meat pies, hot water crust, decoration
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Free 2-day shipping on every tool and ingredient we recommend.
The best culinary books narrated, on the house for 30 days.
Every cookbook you've wanted to read — free for 30 days.
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Science-driven American baking — cookies, pies, cakes with precision
Achievable elevated desserts — laminated doughs, cakes, custards
Ceramic pie dish — even browning, beautiful presentation
Grade A bourbon vanilla beans for custards, ice cream, extracts
Savory pie mastery — British meat pies, hot water crust, decoration
You're reading one of recipes available free. Full library with Gastronome.
Mix cream cheese, 1 tablespoon of milk and sugar until smooth. Stir in whipped topping. Spread in crust. Add 1 cup of milk to pudding mixes and beat 1 to 2 minutes. Stir in pumpkin and spices. Spread over cream cheese layer. Refrigerate at least 3 hours. May garnish with additional whipped topping and nuts.