I’ll bet this is going to be one of your favorite Thanksgiving recipes! It’s a quick and easy Thanksgiving dessert that’s really delicious. My entire family loves these pies, so I always make several for Turkey Day. Be sure to use canned pumpkin and not canned pumpkin pie filling that’s already sweetened.
No Bake Pumpkin-Cream Cheese Pie recipe
What you’ll need:
- 8 ounce block cream cheese, softened
- 8 ounce container Cool Whip
- Large container Cool Whip
- 4 tablespoons white sugar
- 1 teaspoon vanilla
- 2 graham cracker pie crusts
- 2 one-ounce boxes instant vanilla pudding
- 1 cup milk
- 15 ounce can pumpkin
- 2 tablespoons brown sugar
- 1 teaspoon cinnamon
- ½ teaspoon ground cloves
Combine cream cheese, 8 ounces Cool Whip, 4 tablespoons white sugar, and vanilla. Beat until smooth. Divide mixture between the 2 pie crusts and place in freezer to firm.
Meanwhile, combine instant pudding and milk in a large bowl. Blend in pumpkin, 1 cup Cool Whip, brown sugar, cinnamon, and cloves.
When cream cheese layer is firm, spread the pumpkin mixture over the cream cheese layer in both pie crusts. Return pies to freezer. When pumpkin is firm enough, make another layer with more Cool Whip. Pies are now ready to eat! Keep in refrigerator.