Butterscotch Pumpkin Pudding Cheesecake

I LOVE pumpkin, and nearly always have canned pumpkin in my pantry. I love easy, instant, yumminess, and this pie fits the bill perfectly!!!

Butterscotch Pumpkin Pudding Cheesecake

Ingredients:

1 9-inch graham cracker crust
8 oz softened cream cheese
2 bx (large) butterscotch instant pudding
15 oz (1 can) pumpkin
8 oz whipped cream topping, chilled, not frozen
1 Tbsp freshly grated nutmeg
1 Tbsp pumpkin pie spice
1 Tbsp cinnamon
1 c coarsely chopped pecans (optional)

Directions:
1. Whip softened cream cheese and pumpkin till smooth.
2. Add pudding and spices. Blend until creamy.
3. Fold in whipped cream topping and mix till blended.
4. Pour into crust and top with pecans.
5. Chill for at least 1 hour before serving.

SO yummy!

Comments

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