Creamy Pumpkin Pie

This is more of a cheesecake than a pie, despite not actually including any cheese - so if a standard hot pie is your cup of tea, I’d maybe adjust your expectations.

It is delicious though, and is easy enough that your middle schooler could do it - just like I did.

INGREDIENTS YOU WILL NEED:

• Canned pumpkin puree - 1 cup

• Cool Whip topping, slightly thawed from the freezer - 1 tub

• Pre-formed graham cracker crust - 1 crust

• Pumpkin pie spice - 1 tsp

• JELLO brand cheesecake pudding mix - 2 boxes

• Milk (cold) - 1 1/4 cup

UTENSILS I’D SUGGEST HAVING:

• Large bowl

• Plastic spatula

• Measuring cup

• Whisk

ORDER OF OPERATIONS:

1. Whisk together the milk and pumpkin puree in a large bowl until smooth

2. Add both boxes of cheesecake mix and whisk

3. Stir in 1/2 of the tub of Cool Whip.

4. Spoon the mixture into the pie crust

5. Top with Cool Whip

INSTRUCTIONS:

Preheat? No

• Whisk together the milk and pumpkin puree in a large bowl until smooth

• Add both boxes of cheesecake mix and beat with a whisk until combined

• Stir in 1/2 of the tub of Cool Whip. If it’s slightly frozen, this can take a little time to break up the pieces (don’t be afraid to overmix, it won’t hurt anything)

• Spoon the mixture into the pie crust

• Spread the remainder of the Cool Whip on top of the pie to the edges and chill until firm.

• Enjoy!