Pumpkin Cheesecake Pie!
This is a great pumpkin pie recipe if you are looking for something a little different from the traditional baked pumpkin pie! It’s also a really good pumpkin dessert for those people who think they don’t like pumpkin. Even the kids will love this one! It’s sort of pumpkin pie meets cheesecake. Here is what you will need for this one:
1 large graham cracker crust (the one that says 2 extra servings or if you make your own, make a deep dish crust)
1 (8 oz.) pkg. of cream cheese, softened
1 cup, plus 1 Tbs. milk, divided
2 Tbs. powdered sugar
1 tsp. vanilla
1 (8 oz.) container frozen whipped topping, thawed and divided
2 small (3 oz.) boxes of instant French vanilla pudding (be sure to get instant)
1 (15 oz.) can of pumpkin (not pumpkin pie filling)
1 tsp. cinnamon
1 tsp. pumpkin pie spice
Beat cream cheese with 2 Tbs. powdered sugar, 1 Tbs. milk and vanilla until smooth. Fold in 1/2 of the frozen whipped topping. Pour into the graham cracker crust and smooth to the edges.
Beat the remaining 1 cup milk with the pudding mixes. Beat in the pumpkin, cinnamon, and pumpkin pie spice. Spread over the cream cheese layer. Refrigerate for 3-4 hours before serving.
Serve topped with a dollop of the remaining whipped topping, sprinkled with a little pumpkin pie spice or cinnamon!