Shelly's Recipe

Pumpkin Better Than Disneyland Pie

Category: Pies - Cream and Custard

1 cup Flour
1/2 cup Butter
1/2 cup plus 1/4 cup Walnuts or Pecans, chopped
8 oz. Cream cheese
1 cup Powdered sugar
3 cups Whipped topping, divided
2 1/2 cups Milk
2 pkgs. Vanilla instant pudding mix, 5 1/4 oz. size (Thank you Ann for pointing this out!)
2 cups Pumpkin, canned
2 tsp. Pumpkin spice

Preheat oven to 350 degrees.

Mix the flour, butter and 1/2 cup walnuts or pecans together. Press into a sprayed 8x8 pan. Bake for 15 minutes, then remove and allow to cool.

Blend cream cheese and powdered sugar, then add 1 cup of the whipped topping. Spread over cooled crust.

Mix milk, pudding mix, canned pumpkin, pumpkin spice and 1 cup whipped topping until smooth. Spread over the cream cheese layer.

Top with remaining 1 cup of whipped topping and 1/4 cup walnuts or pecans.

Chill for 3 hours or until set.

Notes: Instead of just spraying the pan, I lined it with aluminum foil so I could remove it and keep the edges nice. We tried this both refrigerated and frozen, but all of us preferred the creamy refrigerated version.