This is so simple to make and the taste is amazing! It has both of my favorite desserts combined into one. Pure Heaven!
29 oz pumpkin pie
1- 1/2 cups brown sugar (I make my own)
1 cup milk
2 large packages instant vanilla pudding
1 1/2 tsp cinnamon
1/2 tsp nutmeg
1/8 tsp ginger
1/8 tsp cloves
Graham cracker crust, the larger size with 2 extra servings (or make your own)
Whipped cream (I use Redi-Whip when I don’t make my own)
16 oz cream cheese (2 boxes)
3/4 cup unprocessed sugar
1 tsp vanilla
Combine brown sugar, pumpkin, milk, and spices in medium bowl.
Add instant pudding and mix for about two minutes.
In separate bowl, mix cream cheese, sugar, vanilla.
Spoon cheesecake mixture into graham cracker crust and smooth out.
Add pumpkin pie mixture onto the cheesecake.
Refrigerate for a few hours or overnight to set.
Serve with whipped cream and enjoy!
Both the cheesecake and pumpkin pie mixtures are a little too much to fit into the crust but that just makes it perfect to share a few spoonfuls with someone as you make anxiously wait for this delicious pie to be ready.
What? Doesn’t everybody put that much Redi-Whip on their pies??