Plenty Sweet Life

Grandma's Recipes One By One!

Pumpkin Cream Cheese Pie

on November 27, 2013

This recipe is one more easy pumpkin pie to add to your arsenal this holiday season.

It’s called Pumpkin Pie on the recipe card, but I’ve renamed it Pumpkin Cream Cheese Pie.

It uses a graham cracker crust, and instead of baking the whole pie, I just had to bake the crust.

Pumpkin Pie

I love pumpkin pie so having another type to choose from sounds great to me!

Here is the recipe as I made it:

Pumpkin Cream Cheese Pie

Mix together:

4 ounces of cream cheese, softened

1 Tablespoon of white sugar

1 Tablespoon milk or half-n-half

Stir in 1 1/2 cup non-dairy whipped topping, thawed.

Put this mixture into a baked graham cracker crust. Find a recipe for the crust here.

Then beat together:

2 packages of vanilla instant pudding

1 cup milk or half-n-half

Mix with:

1 16 ounce can of pumpkin

1 teaspoon cinnamon

1/2 teaspoon ginger

1/4 teaspoon ground cloves

Put this mixture on top of cream cheese mixture in graham cracker crust and chill for at least one hour.


This is the graham cracker crust.

You can also use a “storebought” one if you really need to.

There’s really no need to.


This is the cream cheese layer.


Next is the pumpkin/vanilla pudding layer.


The end product is very quick if you need something “last minute”.

AND it’s delicious!

5 responses to “Pumpkin Cream Cheese Pie

  1. […] years. I’ve done Pumpkin Pie – the Chiffon Kind, Pumpkin Pie Dessert, Pumpkin Cake, Pumpkin Cream Cheese Pie , and Autumn Gold Pumpkin Cake. I’ve done Sweet and Spicy Pumpkin Seeds, Freezing Pumpkin, and […]

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