Pumpkin Pie Pudding

Here is a simple, and easy treat that you can make to share with your family. It tastes just like a pumpkin pie, but without all the work. I tweaked the recipe a little for my taste.

Pumpkin Pie Pudding

Makes one 9" pie

1 (9 inch) prepared graham cracker crust (Much easier than making your own)

2 (5.9 ounce) package instant cheesecake pudding mix (I used cheesecake, but you could also use vanilla)

1 container of Cool Whip, thawed, halved

1 can of (15oz) Libby 100% Pure Pumpkin

1 cup of heavy whipping cream (I prefer heavy whipping cream because it makes the pudding thicker; you could also use milk)

1/2 cup of Pumpkin Spice flavored coffee creamer

1/2 tsp of cinnamon

1/2 tsp of pumpkin pie spice

Directions

In a large bowl combine pudding mix, heavy whipping cream, coffee creamer, and spices. Whisk until well incorporated, then add the full can of pumpkin, and whisk again until incorporated. Then fold in half of the Cool Whip into the mixture. Spoon mixture into pie crust, and top with reaming Cool Whip. Refrigerate for 3 hours, or until chilled.

This pie taste awesome, and is super easy to make, or you can eat it right out of the bowl! You should try it out. it is a great fall treat! Happy Halloween everyone! I can't wait to see all the great costumes tonight.