No Bake Pumpkin Pie

INGREDIENTS –

2 cups canned pumpkin
1/2 cup sugar
8 ounces cream cheese softened
2 8-ounce containers of Cool Whip or other whipped cream
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 9-inch graham cracker crusts

INSTRUCTIONS-

STEP ONE:
Set out your graham cracker crusts so they’re ready for the filling.
STEP TWO:
For the bottom layer, add cream cheese, sugar, and one 8-ounce tub of whipped cream in a separate bowl and blend well with a hand mixer. Fill your pre-made crusts with this layer evenly.
STEP THREE:
Next, mix pudding and milk and stir until thick. Add 2 cups of canned pumpkin. Add pumpkin pie spice, nutmeg, and cinnamon. Stir until blended. Put this on top of the cream cheese layer.
STEP FOUR:
For the top layer, use the second 8-ounce container of Cool Whip to top the pies. I suggest sprinkling a little pumpkin spice on top. It looks lovely and is oh-so-delicious!
This recipe makes TWO pies — one for me and one for everyone else! You’ll have extra whipped cream to either cover the top of each pie or use on something else.