Ingredients

• 2 pkg. (8 oz. each) Cream Cheese softened I used Neufchatel cream cheese
• 1/4 cup Stevia or 1/2 cup white sugar
• 1-1/2 cups fresh pumpkin or canned pumpkin
• 1/2 tsp. ground cinnamon, plus a bit for sprinkling on top
• 1/4 tsp. ground nutmeg
• 2 large eggs
• 2 pkg. (3.4 oz. each) Vanilla Flavor Instant Pudding, sugar-free or original
• 2 cups cold milk, I used cold unflavored almond milk
• 1 tub (8 oz.) Whipped Topping, thawed

Instructions

1. Line a ungreased 9 x 13 glass pan with the uncooked pie crust, cut to fit.
2. Mix the Stevia/sugar and cream cheese together.
3. Mix in the pumpkin, cinnamon, and nutmeg.
4. Add the eggs and mix until combined.
5. Spread the mixture over the unbaked pie crust.
6. Bake in a preheated °350 F. oven for 30 minutes or until it's almost set.
7. Cool for at least an hour.
8. In the meantime in a medium bowl combine the 2 pudding mixes with 2 cups of cold almond milk/milk with a whisk. Add in 1 cup of the whipped topping, whisk until combined.
9. When the pumpkin layer is cooled spread the pudding layer on top.
10. Top with remaining whipped topping, refrigerate for at least 3 hours before serving.
11. Sprinkle with cinnamon, chopped nuts, or maybe even chocolate syrup! Yum!