Pumpkin Pie With Cream Cheese Vanilla Pudding And Cool Whip
Are you looking for a delicious dessert to serve at your next gathering? Look no further than pumpkin pie with cream cheese vanilla pudding and cool whip! This dessert is a perfect blend of creamy and spicy flavors, making it a crowd-pleaser every time.
Ingredients:
- 1 (9-inch) pie crust, unbaked
- 3/4 cup granulated sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 2 large eggs
- 1 can (15 ounces) pumpkin puree
- 1 can (12 ounces) evaporated milk
- 1 package (3.4 ounces) instant vanilla pudding mix
- 1 package (8 ounces) cream cheese, softened
- 1 container (8 ounces) Cool Whip, thawed
- Whipped cream, for topping (optional)
- Pumpkin pie spice, for garnish (optional)
Directions:
1. Preheat the oven to 425 degrees F.
2. In a large bowl, whisk together the sugar, cinnamon, salt, ginger, and cloves.
3. Add the eggs and pumpkin puree, whisking until smooth.
4. Gradually whisk in the evaporated milk.
5. Pour the mixture into the unbaked pie crust.
6. Bake for 15 minutes, then reduce the oven temperature to 350 degrees F and bake for an additional 45 minutes, or until the filling is set.
7. Remove the pie from the oven and let it cool completely.
8. In a medium bowl, beat the cream cheese until smooth.
9. Add the instant pudding mix and beat until well combined.
10. Gradually beat in the milk until the mixture is smooth and creamy.
11. Spread the cream cheese mixture over the cooled pumpkin pie.
12. Top the cream cheese mixture with Cool Whip.
13. Refrigerate the pie for at least 2 hours, or until the cream cheese mixture and Cool Whip are firm.
14. Serve chilled, topped with whipped cream and pumpkin pie spice, if desired.
Tips:
- For a homemade crust, combine 1 1/4 cups all-purpose flour, 1/2 teaspoon salt, 1/2 teaspoon granulated sugar, and 1/2 cup cold unsalted butter in a food processor. Pulse until the mixture resembles coarse sand. Gradually add 3 to 4 tablespoons ice water, pulsing until the dough comes together. Roll out the dough on a floured surface and transfer it to a 9-inch pie dish.
- If you don't have evaporated milk, you can substitute an equal amount of heavy cream or half-and-half.
- To make the pie ahead of time, prepare the filling and refrigerate it in an airtight container for up to 24 hours. Assemble the pie just before serving.
- If you're short on time, you can use a store-bought pie crust instead of making your own.
- To make the pie even more festive, top it with crushed gingersnap cookies or chopped pecans.
So there you have it - a delicious and easy-to-make pumpkin pie with cream cheese vanilla pudding and cool whip! This dessert is sure to become a new favorite among your friends and family. Give it a try and see for yourself!
