Every Thanksgiving, I have to make some of the family’s favorite pumpkin pies. If I don’t, I’m afraid I might eventually regret it. After all, they’ll be picking out my nursing home one day, if I live that long. So I go through the tedious process of baking the pies…nah! The pies they love so much are super simple to make – you don’t even have to bake them! There’s no cooking involved at all!

This pie has a graham cracker crust, a layer of cheesecake, and a layer of pumpkin. And then, as if that’s not enough, it’s finished off with whipped topping. Believe me – these things go fast, so you’ll need to make more than one.

Here’s what you’ll need:

4 ounces cream cheese, softened (I soften mine in the microwave)

2 tablespoons sugar or Splenda

1 cup milk

8 ounces whipped topping (I use Cool Whip)

15-ounce can of pumpkin

2 boxes instant vanilla pudding (4 servings each)

½ teaspoon salt

¼ teaspoon ginger

1 teaspoon cinnamon

¼ teaspoon ground cloves

1 teaspoon vanilla

1 ready-made graham cracker pie crust

Mix together the cream cheese, the sugar or Splenda, and half of the topping. Blend well and smooth into the pie crust. Mix together the pudding and the milk until the pudding is completely dissolved. Add the pumpkin, the salt, the ginger, the cloves, and the vanilla. Taste the pumpkin mixture. If you like it sweeter, add a little more sugar or Splenda. Spread this mixture evenly on the cream cheese mixture. Refrigerate for several hours. Before serving, spread the rest of the whipped topping on top of the pie. I usually place a couple of those little candy pumpkins on top for garnish. You know, the ones that taste like candy corn. Store any uneaten pie in the refrigerator – if there is any left!

This pie is also great to serve at Christmas, or any time. It’s so easy to make, you’ll find yourself whipping one up for no occasion at all!