Mmmmm…pumpkin time! That’s how I feel once fall hits.
1 Graham Cracker Pie Crust
4 oz softened Cream Cheese
1 tbsp Heavy Cream
1 tbsp Sugar
1 1/2 cup thawed Cool Whip
1 cup Heavy Cream
2 pkgs Instant Vanilla Pudding Mix
15 oz Pumpkin Puree
2 tsp Pumpkin Pie Spice
Cool Whip for topping (optional)
1.) Blend together cream cheese, 1 tablespoon heavy cream and sugar until smooth. Then fold in whipped topping.
2.) Spread mixture on pie crust.
3.) Whisk together 1 cup heavy cream and pudding mixes. Then add in pumpkin and pumpkin pie spice and whisk until blended.
4.) Spread over cream cheese layer.
5.) Place in refrigerator for several hours until set.
6.) Top with Cool Whip, optional.