Cream Cheese Pumpkin Pie Ingredients: 1 small can (15oz) pumpkin pie filling 1 pkg soft (8oz) Philly cream cheese 1 large tub Cool Whip 1 teaspoon pumpkin pie spice 2 deep 9" graham cracker pie crusts (or 2 pie pans if you're going to make your own crust) cinnamon (to sprinkle on top) Ready Whip (for serving) Box of Graham Crackers Butter Sugar
Better than ... Pumpkin Cake: 1 box yellow cake mix; 14 oz pumpkin puree (NOT PUMPKIN PIE FILLING); 1 tsp pumpkin pie spice; 14 oz. can sweetened condensed milk; 8 oz. tub cool whip; 1/2 bag Heath Bits; Caramel Sundae Sauce [eggless and easy]
There's only two ingredients. That's right, just the cake mix and the pumpkin (15 oz.). No oil, no eggs, no water, nothing else. The end result is an amazing, incredibly moist muffin/cupcake with a hint of pumpkin flavor. Bake at 350 degrees for 20-25 minutes. Notes: You can use Spice Cake mix. If you use the yellow cake mix, you might want to add a small amount of pumpkin pie spice.