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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 12 |
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I usually double this to fill a 13x9 pan..We like it almost better than pumpkin pie Ingredients:
1/2 cup margarine |
1 cup all-purpose flour |
1/2 cup pecans |
8 ounces cream cheese, softened |
2 cups cool whip |
1 cup canned pumpkin |
1 cup powdered sugar |
1 1/2 teaspoons vanilla |
2/3 cup milk |
3 ounces vanilla instant pudding mix |
3/4 teaspoon pumpkin pie spice |
Directions:
1. Mix crust ingredients and spread in bottom of 8 pie -
2. Bake at 350* for 15 minutes.
3. Cool on wire rack before covering with filling.
4. to prepare FILLING:.
5. Combine 1 cup cool whip,8 oz cream cheese, 1 tsp vanilla and powdered sugar.mix well.
6. spread on cooled crust.
7. Mix pudding mix (dry) 1 cup cool whip, pumpkin, vanilla and spices.beat slowly.
8. Pour on top of cream cheese layer.
9. Spread remaining cool whip on top.
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