COCO'S HARVEST PUMPKIN PIE RECIPE

Coco's Harvest Pumpkin Pie Recipe image

Provided by @MakeItYours

Number Of Ingredients 12

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4 ounces cream cheese
softened
1 tablespoon milk or half and half
1 tablespoon sugar
1½ cups thawed Cool Whip
1 Keebler Ready Graham Cracker Crust
1 cup cold milk
2 boxes (4-serving size each) instant vanilla pudding
1 16-ounce can pumpkin
1 teaspoon ground cinnamon
¼ teaspoon ground cloves
½ teaspoon ground ginger

Steps:

Beat cream cheese, 1 tablespoon of milk (or half and half) and sugar in a large bowl with a wire whisk until smooth. Gently stir in Cool Whip. (Add a couple of spoonfuls of pumpkin from a second can to this mixture if you'd like a more mousselike layer.) Spread on bottom of pie crust.
Pour 1 cup of milk into bowl. Add 2 boxes of pudding mix. Beat with wire whisk for one to two minutes. Mixture will be thick. Stir in one 16-ounce can of pumpkin. Add all the spices with a wire whisk. Mix well. Spread over the cream cheese layer. Refrigerate at least 4 hours or until set. Garnish as desired. Store leftover pie in refrigerator.
Per serving: 319 cal.; 4 g pro.; 40 g carb.; 15 g fat (8 sat., 5 monounsat., 2 polyunsat.); 20 mg chol.; 380 mg sod.; 3 g fiber; 29 g sugar; 44 percent calories from fat.