Prep time
10 mins
Total time
10 mins
Serves: 8 to 10 servings
INGREDIENTS
  • 1 prepared Graham Cracker Pie Crust (homemade or store bought)
Chai Cream Layer:
  • 8 ounces cream cheese, room temperature
  • 1½ cups (1/2 tub) whipped topping
  • 2 tablespoons sugar
  • 1 tablespoon milk
  • ¾ teaspoon chai spice mix (recipe below)
Pumpkin Layer:
  • One 3.9 ounce box vanilla pudding mix
  • ½ cup milk
  • One 15-ounce can pumpkin puree
  • ½ teaspoon pumpkin pie spice
  • Pinch of salt
Topping
  • 1½ cups (1/2 tub) whipped topping
  • Chai spice mix
Chai Spice Mix:
  • ½ teaspoon ground ginger
  • ½ teaspoon ground cinnamon
  • 1/16 teaspoon ground cloves
  • 1/16 teaspoon ground nutmeg
INSTRUCTIONS
Chai Cream Layer:
  1. In a medium mixing bowl, stir together the cream cheese and whipped topping. The mixture will look a little curdled, it’s not. Don’t worry. Once the cream cheese is broken down, add the sugar, milk, and chai spice. Whisk until smooth. (The whisking will break down the cream cheese and smooth everything out.)
  2. Pour the chai cream into the bottom of the pie crust and smooth into an even layer.
Pumpkin Layer:
  1. In a medium mixing bowl, whisk together the vanilla pudding mix and milk. Add the pumpkin, pumpkin pie spice, and salt to the bowl and whisk to combine.
  2. Pour the pumpkin mixture over the chai cream and smooth into an even layer.
Topping:
  1. Spoon the remaining whipped topping onto the center of the pie. Using a spatula, spread the whipped topping out around the pie. (I like to leave a 1-inch border so you can see the filling, but you can spread it to the edges if you like.)
  2. Sprinkle the top of the pie with some more chai spice mix. Refrigerate until ready to serve.

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