NO BAKE TRIPLE LAYER PUMPKIN PIE

By Lsweetnell

I changed the recipe to include pumpkin pie spice instead of cloves and ginger, which are very strong. Cloves always remind me of a toothache.

Author: Laureen King
Serves: 8
PREP TIME
20 mins
TOTAL TIME
20 mins

Ingredients

• 1 8oz pkg. Philadelphia Cream Cheese softened
• 1 cup plus 2 Tbsp. cold half and half (can use milk if desired)
• 2 Tbsp. sugar
• 1 tsp vanilla
• 5 cups thawed Cool Whip topping
• 1 Graham Cracker Pie Crust
• 2 pkgs (4-serving size) Jell-O Vanilla Flavor Instant Pudding
• 1 can (16oz) pumpkin (I use E.D. Smith Brand) some brands are too runny!
• 1 tsp. cinnamon
• 1 tbsp pumpkin pie spice

Preparation

Step 1

Mix cream cheese, 2 tbsp. half and half, sugar, and vanilla with wire whisk until smooth and NO lumps.
Gently fold in 3 cups Cool Whip Topping. (make sure full combined together)
Spread on bottom on pie crust. (do this by adding dollops over pie, then spread evenly)
Pour 1 cup half and half into large mixing bowl, add both pkgs of vanilla pudding mix.
Beat with wire whisk until blended 1 minute. (do not use mixer or it will get lumpy)
Let stand 3 minutes.
Stir in pumpkin and spices into pudding and mix well.
Spread over cream cheese layer. (do this by adding dollops over pie, then spread carefully and evenly over pie, so layers don't mix together).
Top with 2 cups Cool Whip topping.
Refrigerate at least 2 hours prior to serving.
NOTES
*note I only use E.D Smith pure pumpkin which is really thick. Other people have used other brands which are not as thick (too much water content) and have had problems with pumpkin layer being too runny.