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Original recipe yields 8 servings
Easier and tastier than pumpkin pie!! I always use only 3/4 cups of 1/2 & 1/2 for the 1 cup of milk. Otherwise it does not set up as well. 1/2 & 1/2 makes it richer and silkier. You can also make your own graham cracker crust and add toasted chopped pecans into the graham cracker mix before pressing it into the pan and baking it..Fabulous!
Pretty dessert but proportions for cream cheese layer make too much and the pumpkin pie spice had a very heavy clove taste. If I use this recipe again I will just use cinnamon, ginger and nutmeg instead of the pumpkin pie spice.
This recipe has been a Thanksgiving tradition in my family for years now. My husband jokes that he knew he was going to marry me the first time he tasted my pumpkin pie. :) The cool whip and jello make it lighter and creamier than regular pumpkin pie. It's especially a hit with picky children!