2 cup canned pumpkin pie filling
1/2 cup sugar
8 oz cream cheese softened
16 oz Cool Whip
1 tbsp cinnamon
2 tsp pumpkin pie spice
1 tsp nutmeg
1 3.4 oz box instant vanilla pudding
1 cup milk
2 pre-made crusts
Add cream cheese, sugar, and one 8 ounce tub of whipped cream in a bowl and blend well with a hand mixer.
Fill your pre-made crusts evenly with this mix.
Mix pudding and milk and stir until thick.
Add 2 cups canned pumpkin.
Add pumpkin pie spice, nutmeg, and cinnamon. Stir until blended.
Pour on top of the cheesecake layer.
Top evenly with Cool Whip and sprinkle with spices.
Refrigerate for at least an hour before eating so pie has time to set completely.
This and other recipes can be found at Spaceships & Laser Beams.