1 (8-ounce) package cream cheese, softened
1 cup plus
1 tablespoon milk
1 tablespoon granulated sugar
½ plus ½ (8-ounce) container refrigerated whipped topping, thawed
1 Graham Cracker Piecrust (page 333)
1 (15-ounce) can pumpkin
2 (3.4-ounce) packages vanilla instant pudding and pie filling
1 teaspoon ground cinnamon
½ teaspoon ground ginger
¼ teaspoon ground cloves
1½ teaspoons pumpkin pie seasoning
In a large mixing bowl with a wire whisk mix the cream cheese, 1 tablespoon of the milk, and the sugar until well blended. Gently stir in half the whipped topping. Spread this mixture into the piecrust. Into a large bowl pour the remaining 1 cup milk. Add the pumpkin, pudding mixes, cinnamon, ginger, cloves, and pumpkin pie seasoning. Beat with a wire whisk for 2 minutes or until well blended. The mixture will be thick. Spread the mixture over the cream cheese layer in the piecrust. Refrigerate for 4 hours or until set. Spread the remaining half of the whipped topping over the pie. Store in the refrigerator.
Hint: For a variation of this pie, use sweet potatoes and eliminate the pumpkin pie seasoning.
YIELD: 8 SERVINGS
Ada Vargas
Lawrenceville, Georgia