2 cup canned pumpkin puree
½ cup sugar
8 ounces cream cheese softened
16 ounces Cool Whip
1 tablespoon cinnamon
2 teaspoons pumpkin pie spice
1 teaspoon nutmeg
1 (3.4 ounce) box instant vanilla pudding
1 cup milk
2 pre-made crusts
Add cream cheese, sugar, and one 8-ounce tub of Cool Whip in a bowl and blend well with a hand mixer. Fill your pre-made crusts evenly with this mix.
Mix pudding and milk and stir until thick. Add 2 cups canned pumpkin.
Add pumpkin pie spice, nutmeg, and cinnamon. Stir until blended. Pour on top of the cheesecake layer.
Top evenly with Cool Whip and sprinkle with spices. Refrigerate for at least an hour before eating so pie has time to set completely.