- 1 6oz Graham Cracker Crust
- 4 oz Cream Cheese (Softened)
- 1 Tbsp Milk
- 1 Tbsp Sugar
- 8 oz Whipped Cream (Softened)
- 1 C Milk (Cold)
- 2 pkg Vanilla Instant Pudding (Small)
- 1 16 oz Can Pumpkin
- 1 tsp Cinnamon
- 1/2 tsp ground Ginger
- 1/4 tsp Ground Gloves
Whisk the cream cheese, Tbsp milk and sugar in a large bowl. Gently fold in 1/2 of the whipped cream and spread on the bottom of the Graham Cracker Crust.
Pour the cup of cold milk and pudding mix in a large bowl and whisk for 1 minute until well blended. (Mixture will be thick) Stir in the pumpkin and spices. Mix well and pour over the cream cheese mixture.
Refrigerate for approximately 4hrs or until firm