Pumpkin "Cheescake" Pie
Steven Shaw
One year at Thanksgiving I decided to experiment with the traditional Pumpkin Pie and came up with a great result.
ingredients
- 1 1/4 cups cold milk
- 1 cup canned pumpkin
- 2 packages (4-serving size each) Jell-O Cheesecake Flavor Instant Pudding & Pie Filling
- 1 tsp pumpkin pie spice
- 1 tub (8 ounces) Cool Whip Extra Creamy Whipped Topping, thawed and divided.
- 1 prepared graham cracker crust, 9 inch.
directions
- 1
Pour milk and pumpkin into a large bowl and stir until smooth. Mix in pudding and spice, beat with wire whisk until thoroughly mixed. Gently stir in 1/2 of the Cool Whip, and spoon into crust.
- 2
Refrigerate 4 hours.
- 3
Serve with remaining Cool Whip if desired.
notes
It's best to hand mix all the ingredients, it's simple and quick. You will spend more time setting up your mixer than you will mixing by hand.
Source: Steven
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