Beat cream cheese, 1 tablespoon
milk and sugar in a large bowl with wire whisk until smooth.
Gently stir in whipped topping.
Spread on pie crust.
Pour 1 cup milk into bowl.
Add pudding mix and beat with wire whisk 1 to 2 minutes. Stir in pumpkin pie mix and spices with wire whisk; mix well. Spread over cream cheese layer.
Refrigerate 4 hours or until set. Garnish as desired.
Store in refrigerator.
Makes 8 servings.
t the seeds. Cut the pumpkin into large chunks. Bring
Mix the cream cheese, 1 tablespoon milk and sugar with wire whisk until smooth.
Gently stir in whipped topping.
Spread on bottom of crust.
Pour 1 cup milk in mixing bowl.
Add pudding; mix until well blended.
Stir in pumpkin and spices; spread over cream cheese layer.
Refrigerate at least 2 hours.
Garnish with additional whipped topping and nuts, as desired.
Mix cream cheese, milk and sugar in a bowl until smooth. Gently stir in whipped topping, spread on bottom of crust.
Pour milk into a bowl.
Add pudding mix.
Mix until thick.
Stir in pumpkin and spices; mix well.
Spread over cream cheese layer. Refrigerate at least 3 hours.
Garnish with whipped topping.
Blend cream cheese, Cool Whip and 1 tablespoon milk.
Spread in pie crust.
Beat cream cheese, 1 tablespoon milk and sugar in large bowl until smooth.
Gently stir in whipped topping.
Spread on bottom of crust.
Pour 1 cup milk into bowl and add pudding mix.
Beat 1 to 2 minutes (mixture will be thick).
Stir in pumpkin and spices with wire whisk. Mix well.
Spread over cream cheese layer. Refrigerate about 4 hours before serving.
Mix the cream cheese, 1 tablespoon milk and sugar in bowl with wire whisk until smooth.
Gently stir in whipped topping.
Spread on bottom of crust.
Pour 1 cup of milk in bowl.
Add pudding mix; beat with wire whisk for 1 minute.
Stir in pumpkin and spices.
Beat with wire whisk until well mixed.
Spread over cream cheese layer.
Refrigerate for 4 hours, until set.
Top with additional whipped topping.
Mix cream cheese, 1 tablespoon of milk and 1 tablespoon of sugar in a large bowl until smooth.
Mix in Cool Whip.
Spread on pie crust.
If you use the pumpkin pie mix omit spices.
ater).
To make Snickerdoodle layer: Sift together flour, baking powder
d 1 teaspoons of the pumpkin pie spice in large bowl with
set aside.
3. Add pumpkin, cinnamon, cloves and nutmeg to
milk, lightly beaten egg yolks, pumpkin pie spice and salt. Heat just
--With Food Processor: Add all ingredients (except nuts) to bowl of food processor. Process until well combined.
--With Electric Mixer: Combine cream cheese and brown sugar in a large bowl. Mix until well combined. Add pumpkin, pumpkin pie spice, and vanilla. Mix until well combined.
Sift dry ingredients together and stir into eggs.
Add milk and pumpkin.
Line piepan with pastry and pour in filling.
Bake in very hot oven (450 degrees) for 10 minutes; reduce temperature to slow (325 degrees) and bake 35 minutes longer or until knife inserted in center comes out clean.
Cool.
**Variation:Use 1 Tsp.
cinnamon, 1/4 Tsp nutmeg 1/2 Tsp ginger and 1/8 Tsp ground cloves instead of pumpkin pie spice.
rust in an even layer.
Whisk pumpkin & pumpkin pie spice into the 2nd
Mix cream cheese, 1 tablespoon milk and sugar in large bowl until smooth.
Gently stir in Cool Whip.
Then spread on bottom of pie crust.
Pour 1 cup milk into bowl.
Add pudding mix. Beat until well blended, 1 to 2 minutes.
(Mixture will be thick.) Stir in pumpkin and spices.
Mix well. Spread over cream cheese layer.
Refrigerate at least 3 hours.
Garnish with additional Cool Whip topping and nuts, if desired.
Makes 8 servings.
Spread a layer of mincemeat in the bottom of an unbaked pie crust.
Finish filling with pumpkin pie filling.
Bake as for pumpkin pie.
Serve warm with ice cream.
Mix cream cheese, sugar and 1 tablespoon milk with wire whisk until smooth.
Gently stir in whipped topping.
Spread on bottom of pie shell.
Pour 1 cup milk in bowl; add pudding mix.
Beat with wire whisk until well blended, 1 to 2 minutes, then let stand 3 minutes.
Stir in pumpkin and spices and mix well.
Spread over cream cheese layer.
Refrigerate for at least 2 hours.
Chill for 2 hours.
Garnish with whipped topping.
Mix cream cheese, 1 tablespoon milk and sugar in large bowl with wire whisk until smooth.
Gently stir in whipped topping. Spread on bottom of crust.
Pour 1 cup milk into bowl.
Add pudding mix and beat with wire whisk until well blended, 1 to 2 minutes (mixture will be thick).
Stir in pumpkin and spices using wire whisk; mix well.
Spread over cream cheese layer. Refrigerate at least 3 hours.
Garnish with additional whipped topping and nuts, if desired.
Makes 8 servings.