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No-Bake Cream Cheese Pumpkin Pie

Created by Judeka on August 15, 2015

1 (9-inch) graham cracker crust (store-bought)
PIE FILLING
4 ounces cream cheese, softened
1 cup whole milk (cold, plus 1 tablespoon cold milk)
1/3 cup granulated white sugar
1 tub (8 ounce) Cool Whip Frozen Topping (completely thawed, and another 8 ounce tub to garnish if desired)
1 can (16 ounce) pumpkin (pure unsweetened, not pumpkin pie filling)

Step 1: In a large bowl or mixer, combine cream cheese, sugar and 1 tablespoon milk together and mix together. (You can do this by hand, but it’s easier to beat cream cheese with a mixer.) Carefully fold in 1 1/2 cups thawed whipped topping until just combined. Spoon mixture into pie crust.
Step 2: In a second large bowl, mix together 1 cup cold whole milk and both boxes of instant pudding mix and whisk for 2 minutes. Let rest 2-3 minutes until semi-set.
Step 3: Gently stir in pumpkin, cinnamon, ginger, nutmeg and cloves, and mix well.
Step 4: Spread mixture over cream cheese layer and smooth over the top.
Step 5: Refrigerate pie for at least 4 hours, or overnight, until well set.
Step 6: Garnish with more whipped topping or whipped cream and caramel sauce. Serve chilled