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Ingredients:
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
Instructions:
Bottom Layer:
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.
Middle Layer:
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 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.
Enjoy 