Ok, ok… this maybe isn’t a pie, it is a cheesecake, but I couldn’t resist the crust recipe it uses!

ILovetoBakePies.com PECAN PUMPKIN CHEESECAKE

Start with a AWESOME Baked Pecan Crumble Crust, and a layer of Pumpkin Decadence, and add CoolWhip Brand topping and more chopped pecans for an UNFORGETTABLE cheesecake!

Ingredients

Baked Pecan Crumble Crust Ingredients 2 cups all-purpose flour 1 cup butter, softened 1 cup chopped pecans

Pumpkin Decadence Ingredients 2 (8 ounce) packages cream cheese, softened 5 cups frozen CoolWhip Brand Whipped Topping, thawed (retain 1 cup for serving) 2 cups confectioners’ sugar 2 teaspoons vanilla extract 2 (3.5 ounce) packages JELL-O Brand Instant Vanilla Pudding Mix 1/2 cup milk 3 cups pumpkin puree 4 teaspoons pumpkin pie spice 1/2 cup chopped pecans

Step by Step

Baked Pecan Crumble Crust Instructions Preheat oven to 350 degrees F 1) In a medium mixing bowl combine flour, butter or margarine, and 1 cup chopped pecans. 2) Beat until thoroughly combined. 3) Press mixture into a 9×13 inch baking dish. 4) Bake in preheated oven for 15 minutes. Set aside to cool.

Pumpkin Decadence Instructions 1) In a medium mixing bowl combine cream cheese, 2 cups of the CoolWhip Brand Whipped Topping, confectioners’ sugar, and vanilla extract. 2) Beat until smooth 3) Spread evenly over cooled crust 4) In a large mixing bowl combine JELL-O Brand Instant Vanilla Pudding Mix, milk, pumpkin puree, pumpkin pie spice, and 2 more cups of CoolWhip Brand Whipped Topping. 5) Stir until thoroughly combined 6) Spoon mixture over cream cheese layer 7) Top with remaining 1 cup of CoolWhip Brand Whipped Topping Sprinkle with 1/2 cup chopped pecans 9) Chill at least 1 hour before serving 10) Serve and Enjoy!