*Recipe adapted from Kraft*
Pumpkin pie or sweet potato pie? Which do you prefer?
I have found that most people either like one or the other. You know, kind of like mayonnaise versus Miracle Whip. (FYI I despise Miracle Whip). I’m a sweet potato pie girl myself, but I wanted to give this pumpkin recipe a try for a few different reasons:
- It’s no bake;
- It has a delicious cream cheese and Cool-Whip layer; and
- Because it’s the season for #pumpkineverything
This pie was really easy to put together and while the original recipe claimed it would make one 6 inch pie, I was actually able to make two pies from it. This was due in part to Mr. Effortless bringing home two pie crusts instead of just the one that I had asked for, but in the end, I’m glad that he did because after reading the comments from others that have made this, it was recommended that you use a deep dish pie crust if available, because otherwise, the filling would spill over the top. So I decided I would make two pies; one for us to try here at home and another to gift to someone else.
I was talking to a friend the other day and she was telling me how the daughter of one of her neighbors loves to bake, but apparently no one in their house eats sweets, so whenever the little girl bakes, her mother sends her over to my friends’ house to drop the treats off and she’s left to eat them all! This made me LOL, as I have definitely been guilty of this….making treats and sending them right on out the door! But in regards to this pie, we’ll be taking the extra one to my father-in-law who greatly appreciates my sweet treats, so it’s a win-win for all!
Now back to this pie.
8 oz Cream Cheese
2 Tbsp Sugar
1 cup plus 1 Tbsp Milk, divided
12 oz tub of Cool Whip, thawed and divided
2 Ready to Use Graham Cracker Pie Crusts
15 oz can Pumpkin
2 boxes (3.56 oz each) Instant Vanilla Pudding
1 tsp Ground Cinnamon
1 tsp Pumpkin Pie Spice
Beat cream cheese, sugar, and 1 Tbsp of milk together in a large bowl with a whisk until blended. Stir in half of the Cool Whip. Spread mixture onto bottom of both pie crusts.
In another bowl, whisk together pumpkin, dry pudding mixes, spices, and remaining milk for about 2 minutes. (The mixture will be thick). Spread the pumpkin layer over the cream cheese layer.
Divide the remaining Cool Whip and spread it over the top of both pies. Cover and refrigerate them for 4 hours or until firm.
ENJOY! (Or drop it off for someone else to enjoy….HA!)