Mountain Mama's
Pumpkin Cream Pie
Watch the video here:
8” prepared graham cracker pie crust
4 oz. cream cheese (softened to room temperature)
2 heaping tablespoons sugar
1/2 cup canned pumpkin
1 small box instant vanilla pudding mix
1 cup cold milk
1 tablespoon brown sugar
2 teaspoons pumpkin pie spice + some to sprinkle on top
1 - 16 oz. tub whipped topping
Beat cream cheese and sugar until smooth. Beat in 1/3 tub of the whipped topping (no need to be exact, just eyeball it). Spread evenly in graham cracker pie crust. Disolve brown sugar in milk. Pour pudding mix into mixing bowl. Add pumpkin pie spice. Add milk mixture. Beat until well blended. Mix in canned pumpkin. Fold in 1/3 tub whipped topping. Spread evenly on top of the cream cheese layer. Place in fridge for about 30 minutes to set. Top with the remaining 1/3 tub of whipped topping. Refrigerate all day or over night before serving. Sprinkle each piece with a light dusting of pumpkin pie spice. Enjoy!
I use the left over canned pumpkin to make pumpkin bread.
