15 oz. pumpkin puree

8 oz package of cream cheese

1 packet of instant vanilla pudding

1 tsp. pumpkin pie spice

1 1/4 tsp. cinnamon

1/4 cup packed brown sugar

1 (9 oz.) ready to use graham cracker crust

Beat softened cream cheese together with brown sugar, cinnamon, and pumpkin pie spice. Add in pumpkin puree and and vanilla pudding package. Beat until completely smooth. Pour mixture into pie crust, cover and refrigerate for at least 3-5 hours before serving.

Refrigerating the pie overnight is ideal, but let’s face it, no one’s that patient. The only thing that stopped me from digging in too early was knowing that I had to serve it at a thanksgiving party the next day.

Top with whipped topping or whipped cream if you please. I added a drizzle of salted caramel sauce and a dusting of cinnamon because the pie seemed too easy. I needed to add some fanciness 🙂