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Cream Cheese Pumpkin Pie
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Cream Cheese Pumpkin Pie

4 Hours 25 Minutes
4 Hr 25 Min Cook
What You Need
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1 serving
Original recipe yields 1 serving
4 oz cream cheese
1 Tbsp milk
1 Tbsp sugar
1 1/2 cups thawed whipped topping
1 graham cracker crust
1 cup cold milk
2 package s vanilla instant pudding
16 oz canned pumpkin
1 tsp ground cinnamon
1/2 tsp ground ginger
1/4 tsp ground cloves
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Let's Make It
1
Beat cream cheese, 1 Tbsp. milk, and sugar until smooth. Stir in whipped topping. Spread on crust.
2
Mix 1 cup milk with pudding mixes for a couple minutes. Stir in pumpkin and spices until well mixed. Spread over cream cheese layer.
3
Refrigerate for 4 hours.
Nutrition
Calories
0
Calories From Fat
0
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Cholesterol
Sodium
Total Carbohydrates
Dietary Fibers 0g
Sugars 0g
Protein 0g
Vitamin A
0%
Vitamin C
0%
Calcium
0%
Iron
0%
* Percent Daily Values are based on a 2,000 calorie diet.
Servings
0
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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