2 package s (8 oz. each) PHILADELPHIA Cream Cheese, Regular or 1/3 Less Fat, softened
1 teaspoon orange zest
1 teaspoon pumpkin pie spice
1/2 cup canned pumpkin (15 oz.)
1 can (14 oz.) sweetened condensed milk
1 HONEY MAID Graham Pie Crust (6 oz.)
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Let's Make It
1. In bowl with a hand mixer or beat by hand the cream cheese for 1 minute to break it up a little. Then add the orange zest, pumpkin pie spice, the canned pumpkin, and the can of sweetened condensed milk and beat for 3 to 4 minute more to make sure that everything is thoroughly mixed and smooth.
2. Pour filling into the Honey Maid Graham Pie Crust. Smooth top of pie. Cover with provided lid or plastic wrap.
3. Refrigerate 3 to 4 hours or until firm. (Can be made the day before.) Slice and serve up!!!!