Pumpkin pies are a holiday staple. This version is lighter but just as tasty. It has the bonus of requiring no long baking - only the crust. Using a pre-made Graham cracker crust removes the need for any baking. Even people who generally don’t care for pumpkin pie delight in this pie.

• 2 pre-baked pie shells
• 1/4 cup milk
• 1 8-ounce non-dairy topping
• 1 16-ounce can pumpkin
• 1 teaspoon ground cinnamon
• Pinch of ground cloves

• 1 8-ounce cream cheese, softened
• 3 tablespoons sugar
• 1 large box instant vanilla pudding
• 1 cup cold milk
• 1 teaspoon ground ginger

1. Mix 1/4 cup of milk, sugar and cream cheese until smooth. Fold in on-dairy topping mix. Divide mixture evenly between the two pie shells. Smooth into an even layer. Place in refrigerator to firm.
2. Pour 1 cup of milk into mixer bowl. Add pudding mix and mix at slow speed for 1 minute. Increase to high speed and beat 1 additional minute.
3. Reduce speed. Add pumpkin and spices in batches and mix until smooth. Divide the pumpkin mixture and add to the pie shells covering the cream layer. Cover and refrigerate until firm, about 4 hours.
4. Garnish with a swirl of whipped cream if desired.