Updated: Jan 18
2 cups canned pumpkin
2 9 inch graham cracker crust
½ cup sugar
2 8-ounce cream cheese (softened)
2 8-ounce containers whipped cream
1 3.4-ounce instant vanilla pudding
1 cup milk
1 tablespoon cinnamon
2 teaspoons pumpkin pie spice
1 teaspoon nutmeg
Add softened cream cheese, sugar, and one 8 oz container of whipped cream in a separate bowl and blend well. Fill crusts with this layer evenly.
Mix pudding and milk and stir until thick. Add the 2 cups of canned pumpkin. Add pumpkin pie spice, nutmeg, and cinnamon. Stir until blended. Put this on top of the cream cheese layer.
For the top layer, use the second 8oz container of whipped cream (or cool whip) to top the pies. Maybe sprinkle a lil pumpkin spice on top, too!
*This makes 2 pies so you can have one all to yourself and one for someone else😉