Pumpkin Mooooooose Pie

Pumpkin Mooooooose Pie

You may be familiar with a recipe that is similar to this, but I have my own spin that my family loves.  It is not a traditional Pumpkin Pie so many people pass by it.  However, it is a staple in my house at the holidays. As a mom, we get the warm fuzzies anytime our kids like something that we cook so much that they put in a special request.  I often get a special request for Hamburger Helper.  It makes me laugh – but I “cook” it every time.  In the last week, I had a request for my Pumpkin Pie:

1)  for a Friendsgiving celebration,

2) “please have a pumpkin by made for when I get home (from college)”,

3)  for our Thanksgiving dinner.

In my book that is a success!!  Try it out and let me know how it is received.

Pumpkin Mooooooose Pie

  • 1 pkg. (8 oz.) 1/3 less fat Cream Cheese, softened
  • 3 Tbsp. sugar
  • 1 cup plus 1 Tbsp. milk
  • 2 tubs (8 oz.) COOL WHIP Whipped Topping, thawed, divided
  • 1 ready-to-use graham cracker crumb crust (9 oz. – “2 extra servings)
  • 1 can (15 oz.) pumpkin
  • 2 pkg. (3.4 oz. each) JELL-O Vanilla Flavor Instant Pudding
  • 1 ½ tsp. Pumpkin Spice
  • 1 ½ tsp. All Spice
  • ¾ tsp Pure Vanilla


  • Stir Cream Cheese (I use 1/3 less fat because it is softer and has less calories), sugar and 1 tbsp milk in a large bowl. For best results, stir until the lumps of cream cheese are gone.  Add ½ – ¾ of the tub of cool whip into mixture.  Stir gently to keep the cool whip fluffy. Spread into bottom of the crust.
  • Put into refrigerator to cool while preparing the pumpkin layer.
  • Empty both boxes of vanilla pudding mix into bowl. Add 1 cup of milk and vanilla and whisk until smooth.
  • Add spices to taste.
  • Add in Pumpkin and stir to mix
  • Carefully fold in the rest of the tub (or more if you want it fluffier) of cool whip to leave it fluffy.
  • Refrigerate at least 2-4 hours before serving
  • Serve with cool whip or Whipped Cream
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