This pie is dedicated to Aunt Ruth.
For years and years, Aunt Ruth would tell me about this pie she would make for the holidays and bring to her sisters each year. She always wanted me to try it but for some reason I never got around to making it. She was so excited and would show me the magazine clipping, saying. "Shelly, doesn't this look good!!!!??" Aunt Ruth was always full of excitement and always happy about Everything. I sure do miss her.
Aunt Ruth was right, this pie is a dream. I know it's old school and it's been around forever. I'm so glad I'll be adding it to my Recipe Collection :)
Pumpkin Cream Cheese Pie
8 ounces cream cheese, softened
2 TB half and half
2 TB sugar
3 cups thawed Cool Whip
9 ounce ready made graham cracker crust
3 cups half and half or milk
1 large package instant vanilla pudding
16 ounce can pumpkin
1 tsp. ground cinnamon
1/2 tsp. ground ginger
1/4 tsp. ground cloves
milk chocolate candy bar
Combine cream cheese, 2 TB half and half and sugar. Whip until well combined. Fold in Cool Whip.
Spread in ready made large graham cracker crust.
In large bowl, combine pudding and 3 cups half and half. Mix until well blended.
Stir in pumpkin and spices. Mix until well combined. Spread on top of cream cheese mixture.
Refrigerate at least 3 hours. Top with whipped cream and candy bar curls, if desired.
Tip: To make candy bar swirls, using vegetable peeler, gently grate candy bar over pie.
Recipe Source: Aunt Ruth