Ingredients:
- 2 cup canned pumpkin puree
- ½ cup sugar
- 8 ounces cream cheese softened
- 16 ounces Cool Whip
- 1 tablespoon cinnamon
- 2 teaspoons pumpkin pie spice
- 1 teaspoon nutmeg
- 1 (3.4 ounces) box instant vanilla pudding
- 1 cup milk
- 2 pre-made crusts
Instructions:
Bottom Layer:
Add cream cheese, sugar, and one 8-ounce tub of Cool Whip in a bowl and blend well with a hand mixer. Fill your pre-made crusts evenly with this mix.
Middle Layer:
Mix pudding and milk and stir until thick. Add 2 cups canned pumpkin.
Add pumpkin pie spice, nutmeg, and cinnamon. Stir until blended. Pour on top of the cheesecake layer.
Top Layer:
Top evenly with Cool Whip and sprinkle with spices. Refrigerate for at least an hour before eating so pie has time to set completely.
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