Sunday, November 2, 2008

Cream Cheese Pumpkin Pie

If you know me, you know that anything is better with cream cheese in it! Here's one of the tastiest pumpkin pies I've ever had!

1 graham cracker crust

First layer:

4 oz. Cream Cheese

1 Tbsp. milk

1 Tbsp. sugar

2 cups whipped cream

Second Layer:

1 cup milk

1 large box vanilla instant pudding

1 16 oz. can pumpkin

2 tsp. pumpkin pie spice

Mix cream cheese, milk and sugar. Fold in the whipped cream gently. Spread on the bottom of the graham cracker pie crust. In separate bowl, add milk to pudding mix. Beat 2 minutes. Stir in the pumpkin and spices. Spread over the cream cheese layer. Refrigerate for 4 hours before serving. Top with more whipping cream and a light sprinkle of cinnamon sugar. Enjoy!

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