No-Bake Pumpkin Pie
Ingredients
•2 (3.4 oz.) packages instant vanilla pudding mix•1 (15 oz.) can unsweetened pumpkin
•1 9-inch graham cracker crust (store-bought or homemade)
•2 cups (8 oz.) whipped topping, frozen and thawed, divided (store-bought or homemade)
•4 oz. cream cheese, room temperature
•1 cup cold milk, plus 1 tablespoon
•1 tablespoon white sugar
•1 teaspoon cinnamon
•1/2 teaspoon ginger
•1/4 teaspoon nutmeg
•1/4 teaspoon cloves
•toasted peanuts, optional
•caramel sauce, optional
Instructions
1.In a large bowl or mixer, combine cream cheese, sugar and 1 tablespoon milk together and mix together. (You can do this by hand, but it’s easier to beat cream cheese with a mixer.)2.Carefully fold in 1 1/2 cups thawed whipped topping until just combined.
3.Spoon mixture into prepared pie crust.
4.In a second large bowl, mix together 1 cup cold milk and instant pudding mix and whisk for 2 minutes. Let rest 2-3 minutes until semi-set.
5.Gently stir in pumpkin, cinnamon, ginger, nutmeg and cloves, and mix well.
6.Spread mixture over cream cheese layer and smooth over the top.
7.Refrigerate pie for at least 4 hours, or overnight, until well set.
8.Garnish with whipped topping or peanuts and caramel sauce and serve chilled