Featured in our Pumpkin Pie Recipes Contest PDF
By Josh Day
4 ounces cream cheese
1 tablespoon milk
1 tablespoon sugar
1 1/2 cups whipped topping
1 graham cracker crust
1 cup cold milk
2 boxes of instant vanilla pudding
1 (16 ounce) can pumpkin pie filling
1 teaspoon ginger
1 teaspoon cloves
Slightly soften cream cheese. Combine cream cheese, milk, sugar, whipped topping until smooth. Place in crust and chill.
Combine milk and pudding mix; whisk until smooth. Add pumpkin and spices. Stir until smooth. Place in crust. Keep cold until served.