Dark's Kitchen
Serves 6-8

2 3.4 oz. pkg instant vanilla pudding mix
1 15 oz. can unsweetened pumpkin
1 9 inch graham cracker crust
2 C (8 oz.) whipped topping, divided
4 oz. cream cheese, softened
1 C milk, plus 1 Tbsp
1 Tbsp white sugar
1 tsp cinnamon
1/2 tsp ginger
1/4 tsp nutmeg
1/4 tsp cloves
toasted peanuts, optional
caramel sauce, optional


In a large mixer, combine cream cheese, sugar, and 1 Tbsp milk.

Fold in 1 1/2 C whipped topping until just combined.

Spoon mixture into pie crust.

In a large bowl, mix milk and instant pudding mix. Whisk for 2 minutes. Let rest 2-3 minutes until semi-set.

Gently stir in pumpkin, cinnamon, ginger, nutmeg, and cloves. Mix well.

Spread mixture over cream cheese layer.

Refrigerate for at least 4 hours, or overnight.

Garnish with remaining whipped topping, peanuts, and caramel sauce.
No-Bake Cream Cheese Pumpkin Pie
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