No Bake Pumpkin Pie

Ingredients:

For the Filling:

• 2 cups canned pumpkin
• 1/2 cup sugar
• 8 ounces cream cheese, softened
• 2 (8-ounce) containers Cool Whip or other whipped topping
• 1 tablespoon cinnamon
• 2 teaspoons pumpkin pie spice
• 1 teaspoon nutmeg
• 1 (3.4-ounce) box instant vanilla pudding
• 1 cup milk

For the Crusts:

• 2 pre-made 9-inch graham cracker crusts

Instructions:

1. Set out the graham cracker crusts so they’re ready to fill.
2. In a mixing bowl, combine the cream cheese, sugar, and one 8-ounce tub of Cool Whip. Blend with a hand mixer until smooth. Divide this mixture evenly between the two crusts and spread to form the bottom layer.
3. In another bowl, whisk together the instant pudding mix and milk until it thickens. Add the canned pumpkin, cinnamon, pumpkin pie spice, and nutmeg. Stir until fully combined. Spread this pumpkin mixture over the cream cheese layer in each crust.
4. Top both pies with the second 8-ounce container of Cool Whip, spreading evenly.
5. Sprinkle a little pumpkin pie spice on top for a finished look.
6. Refrigerate until fully set, then slice and serve.