This Thanksgiving, if you are too busy to bake a real pumpkin pie, try this no bake double-layer pumpkin pie recipe. Super easy, super tasty and practically foul proof.
I'll be not baking in my yellow Victorias. I'm finding that the man-made lining of the shoe is very stiff and will probably need several breaking in sessions until I can wear them comfortably out. If you are interested in Victoria, she does run TTS but the toe box is narrow. For that reason, I went up a 1/2 size and just used heel grips to create the perfect fit.
Here's what you will need:
- 8 ounces of cream cheese, soften
- 1 tablespoon milk
- 1 tablespoon sugar
- 1 tub of whipped topping (like Cool Whip, 8 ounces)
- 1 deep dish graham cracker crust (or 2 regular ones)
- 1 cup of cold milk
- 2 (3.5 ounce) packages of instant vanilla pudding mix
- 1 (15 ounce) can of pumpkin puree
- 1 teaspoon of ground cinnamon
- 1/2 teaspoon of ground ginger
- 1/4 teaspoon of ground cloves
- 1/2 teaspoon of nutmeg
- 1 teaspoon of vanilla extract
In bowl, mix soften cream cheese, 1 tablespoon of milk and 1 tablespoon of sugar. You can soften the cream cheese either by leaving it out until it reaches room temperature, or microwave in 15-second intervals until soften. Whisk in whipped topping into the cream cheese mixture. Your cream cheese / whipped topping mixture should have the consistency of frosting, if not chill in fridge while you do the next steps.
In a separate bowl, mix spices, the 1 cup of cold milk, instant pudding mix, vanilla extract, and pumpkin together.
Fill graham cracker crust with cream cheese / whipped topping mixture. Layer with the pumpkin mixture. Chill for 1-2 hours before serving.
See? Super easy! And very delicious!
Happy Thanksgiving, everyone! Have a safe and fun holiday!