Aunt Viola's Pumpkin Cream Pie |
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Prep Time: 15 Minutes Cook Time: 120 Minutes |
Ready In: 135 Minutes Servings: 6 |
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My Aunt Viola has made this pie and brought it to Thanksgiving get-togethers for years. Finally, one year I asked her for the recipe. It is the richest, most delicious pumpkin cream pie I've ever tasted! It turns out perfect EVERY time! This is a NO BAKE, REFRIGERATED PIE Mmmm...scrumptious! Ingredients:
3 ounces cream cheese (softened) |
1 graham cracker pie crust |
1 cup half-and-half cream (or whole milk) |
1 tablespoon half-and-half cream |
1 tablespoon sugar |
1 1/2 cups whipped cream (already whipped, homemade is best, but cool whip works too) |
2 (4 ounce) packages instant vanilla pudding (the small sized packages, i'm pretty sure they're 4 oz. size) |
1 (15 ounce) can pumpkin |
1 teaspoon cinnamon |
1/2 teaspoon ginger |
1/4 teaspoon ground cloves |
Directions:
1. Mix softened cream cheese, 1 Tablespoon half & half, and 1 Tablespoon sugar together.
2. Add whipped cream to mixture.
3. Spread mixture on bottom of graham cracker crust.
4. Mix 1 Cup half & half with both packages of pudding with a whisk and let it stand for 3 minutes.
5. Stir in pumpkin and spices.
6. Put mixture on top of pie and spread evenly.
7. Refrigerate 2-4 hours until set.
8. Enjoy! It's very rich, so take a small piece!
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