4 oz. cream cheese, softened
1 Tbsp. butter, softened
1/2 cup powdered sugar
1/4 cup eggnog
1 Tbsp. sour cream
1 tsp. pumpkin pie spice
1 1/2 cups whipped topping
1 graham cracker crust
1/8 tsp. nutmeg
Beat cream cheese, butter and powdered sugar in a small bowl until smooth. Beat in the eggnog, sour cream and pumpkin pie spice. Fold in the whipped topping.
Spread into graham cracker crust and sprinkle top with nutmeg.
Cover and freeze at least 4 hours. Keep frozen until about 15 minutes before serving.
Don’t have pumpkin pie spice? Make your own using this recipe: Pumpkin Pie Spice.
1 pkg. (8 oz.) cream cheese, softened
1 cup plus 1 Tbsp. milk, divided
1 Tbsp. sugar
1 (8 oz.) container Cool Whip whipped topping, thawed
1 prepared graham cracker pie crust
1 can (15 oz.) pumpkin
2 pkg. (3.4 oz. each) vanilla instant pudding
1 tsp. ground cinnamon
1/2 tsp. ground ginger
1/4 tsp. ground cloves
In a large bowl, beat cream cheese, 1 Tbsp. milk and sugar with whisk until blended. Stir in half of the Cool Whip. Spread into prepared pie crust.
Whisk together the remaining milk, pumpkin, dry pudding mixes and spices until thoroughly combined. Mixture will be thick. Spread over cream cheese layer.
Refrigerate at least 4 hours or until firm. Serve with remaining Cool Whip.