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Pumpkin Cheesecake Pudding


8 oz           Cream Cheese

40 oz          Pumpkin Puree

2 1/2 cups     Whipped Cream

1 cup                  sugar

1 crust         Graham Cracker

Pie Crust


Place cream cheese out until softened (do not use whipped cream cheese)

Remove Graham Cracker crust from pie tin and break into crumbles (set aside)

Empty large (40 oz) can of pumpkin pie filling or puree into bowl

Add sugar and cream cheese

Mix with beater or immersion blender until smooth

Fold in whipped cream and gently stir until blended

Chill for 2 hours

Mix in graham cracker crumbles and serve

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