SASSY'S PUMPKIN CHEESECAKE PIE

1 (8 ounce) package cream cheese, softened
1/4 cup sugar
1 (8 ounce) container frozen whipped topping, thawed
1 (8-inch) graham cracker crust
1 (4 serving size) package Jell-O Pumpkin Spice pudding mix
1 cup milk
additional whipped topping (for serving)

Beat cream cheese and sugar. Add half of whipped topping and beat well. Spread in crust.

Beat pudding mix and milk. Fold in half of remaining whipped topping. Spread over cream cheese layer. Refrigerate.

Garnish servings with additional whipped topping.

Makes 6 to 8 servings
Source: Sassy Cat, Gather

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EASY DOUBLE LAYER PUMPKIN SPICE PIE

4 ounces (1/2 an 8-ounce package) cream cheese, softened
1 tablespoon milk
1 tablespoon sugar
2 cups thawed Cool Whip whipped topping, divided use
1 graham pie crust
2 cups cold milk
2 packages (4-serving size each) Jell-O pumpkin spice flavor instant pudding and pie filling

Beat cream cheese, 1 tablespoon milk and the sugar in a large bowl with wire whisk until well blended. Gently stir in 1 cup of the whipped topping. Spread onto bottom of crust.

Pour milk into large bowl. Add dry pudding mixes. Beat with wire whisk 2 minutes or until well blended. (mixture will be thick.) Spread over cream cheese layer in crust.

Refrigerate 4 hours or until set.

Top with the remaining 1 cup whipped topping just before serving. Store leftover pie in refrigerator.

Makes 10 servings
Source: Kraft

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Hi Joanne,

Above are couple recipes that I found. They both have a cream cheese layer with the first using more cream cheese. You could also substitute the pumpkin spice pudding mix for the instant pudding used in other cheesecake recipes, such as this one:

Lemon Cheesecake (Easy-no bake)
Msg ID: 3112266

Happy Holiday Cooking!

Betsy