Pumpkin Cream Cheese Pie

"This is an old recipe from Pillsbury that my mom always makes for Thanksgiving. We love it. Needs to refrigerate for 4 hours."
 
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Ready In:
30mins
Ingredients:
11
Serves:
8
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ingredients

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directions

  • In a large bowl, using a wire whisk, beat cream cheese, 1 tablespoon of milk, and sugar; beat until smooth.
  • Gently fold in half of the Cool Whip.
  • Spread onto the bottom of the graham cracker crust.
  • Pour remaining milk into another large bowl.
  • Add pumpkin, pudding mixes, and spices.
  • Beat with a wire whisk for 1 minute or until well blended.
  • Spread over cream cheese layer.
  • Refrigerate 4 hours or until set.
  • Garnish with extra Cool Whip if desired.

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Reviews

  1. My pie set up perfectly...not sure why one of the other reviewer's didn't. I followed this recipe exactly except I put 2 tsp Pumpkin Pie Spice instead of individually adding the cinnamon, ginger and cloves. Also, I used the 2 Extra Slices graham cracker crust, and I'm so glad I did, because it would have been spilling out of a regular crust. Great recipe- this pie tasted wonderful. Thanks!!
     
  2. I love this recipe. I make it every year. I actually got it out of a free recipe book from Bi-lo's one year. My family requires me to bring this dish with me to Thanksgiving EVERY year. When I use the two boxes of pudding mix, i end up with enough for 2 pies. I use an electric mixer and mix the pudding and pumpkin until well blended. usually 2-3 minutes.
     
  3. This pie was a hit at Thanksgiving this year. I only made one change. I only used 1 box of pudding, instead of 2. We had no problem with it setting up. I will make year this every year from now on. It is worth the FIVE stars!
     
  4. I have been making this pie for several years now. I got the recipe from Pillsbury's website. The two layers turned out fine for me. The cream cheese layer was very rich and the pumpkin layer set up with no problems. My family and I like this much better than baked pumpkin pie. Glad it is posted here. Thanks.
     
  5. This has to be one of the very worst recipes I have ever tried. I always go with four star recipes but I wanted to try this one because I wanted a no-bake pumpkin cream cheese pie for Thanksgiving. I wondered why this one had no stars but I know Nurse Di's recipes are normally very good, so I decided to try it anyway. The problem is that the instant pudding/pumpkin layer never set up. What a mess!! I worried when it said to only beat for a minute and to pour into the pies hell. I knew it wouldn't set but did it anyway. Six hours later still runny so I poured it out and tried to beat some thickness into it. No luck so I threw it out. I wish those of you who have tried this recipe had given it a proper review so others could prevent a huge disappointment!!!
     
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Tweaks

  1. My pie set up perfectly...not sure why one of the other reviewer's didn't. I followed this recipe exactly except I put 2 tsp Pumpkin Pie Spice instead of individually adding the cinnamon, ginger and cloves. Also, I used the 2 Extra Slices graham cracker crust, and I'm so glad I did, because it would have been spilling out of a regular crust. Great recipe- this pie tasted wonderful. Thanks!!
     

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