🥧 Ingredients

Graham Cracker Crust

• 1½ cups graham cracker crumbs
• ¼ cup granulated sugar
• 6 tbsp melted butter
• 1 pinch salt

Sweet Cream Cheese Layer

• 8 oz (225g) cream cheese, softened
• ½ cup powdered sugar
• 1 tsp vanilla extract
• 1 cup whipped topping (Cool Whip or homemade whipped cream)

Pumpkin Spice Filling

• 1 cup pumpkin puree
• 1 package (3.4 oz) instant vanilla pudding mix
• ¾ cup cold milk
• 1 tsp pumpkin pie spice
• ½ tsp cinnamon
• ¼ tsp nutmeg (optional)
• 2 tbsp brown sugar or maple syrup
• 1 tsp vanilla extract

Topping

• 1½ cups whipped cream or whipped topping
• Sprinkle of cinnamon or pumpkin pie spice
• Optional: chopped pecans

Instructions

1. Prepare the Graham Crust

1. In a bowl, combine graham cracker crumbs, sugar, and salt.
2. Add melted butter and mix until the crumbs resemble wet sand.
3. Press firmly into a 9-inch pie dish.
4. Refrigerate for 30 minutes to set.

2. Make the Cream Cheese Layer

1. Beat softened cream cheese until smooth and fluffy.
2. Add powdered sugar and vanilla extract.
3. Mix until creamy.
4. Fold in whipped topping gently.
5. Spread evenly over the chilled crust.

3. Make the Pumpkin Filling

1. In a large bowl, whisk together:
   • Pumpkin puree
   • Cold milk
   • Instant pudding mix
2. Add pumpkin pie spice, cinnamon, nutmeg, brown sugar, and vanilla.
3. Mix until thick and smooth.
4. Spread the pumpkin mixture over the cream cheese layer.

4. Add Topping

1. Spread whipped topping over the pumpkin layer.
2. Sprinkle with cinnamon or pumpkin pie spice.
3. Add chopped pecans if desired.

5. Chill & Serve

• Cover and refrigerate for at least 4 hours (overnight gives the best texture).
• Slice and serve chilled.

Storage

• Store covered in the refrigerator for up to 4 days.
• Freeze slices for up to 1 month. Thaw in the refrigerator before serving.

Nutrition (Approx. per slice — 8 servings)

• Calories: ~320 kcal
• Protein: ~5g
• Carbohydrates: ~35g
• Fat: ~18g