I tweaked this recipe quite a bit based on other reviewers comments. I used 8 oz cream cheese,2 tbsp sugar, the topping as listed, and no milk. Chilled the store bought crust, then put the first layer in then put the pie in the freezer while fixing the second layer. The second layer I started with half of the pumpkin and half and half - not milk, then played to get a good texture.... ended up with 3/4 can pumpkin, the 2 packages of vanilla pudding, 1 tsp vanilla, a 1/2 to 2/3 cup of half and half, 2 tsp cinnamon, and 1/2-3/4 tsp nutmeg, plus a couple of globs of whipped cream topping. This made a nice spreadable but thick layer with a spicy pumpkin taste. Brought it to the office, told folks it was in the fridge, and I have been stopped repeatedly with compliments. I have been told I have to make it again for Christmas... :) Not really cheesecake, not pudding, I called it pumpkin cream pie.
Was this review helpful?
1 user found this review helpful
I tweaked this recipe quite a bit based on other reviewers comments. I used 8 oz cream...