Creamy Pumpkin Supreme Pie

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Ingredients

1 3/4 cups cinnamon graham cracker crumbs
1/2 cup (1 stick) melted butter or margarine
3/4 cup Imperial Sugar Extra Fine Granulated Sugar
2 eggs beaten
1 package (8 ounces) cream cheese, softened
3/4 cup milk
2 packages (3.75 ounces) instant vanilla pudding
2 cups (1 can) pumpkin; NOT pumpkin pie filling
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1 container (16 ounces) whipped topping, divided

Directions

Finely crush enough cinnamon graham crackers to make 1 3/4 cups crumbs.
Combine crumbs and butter and press into a 9 x 13-inch baking dish and set aside.
Combine eggs, cream cheese, and sugar; beat until light and fluffy.
Pour over crust and bake at 350°F for 20 minutes; cool well.
Beat together pudding mixes and milk. Add pumpkin and spices and mix well. Fold in 1 cup whipped topping. Spread over cooled cream cheese layer.
Chill at least 8 hours. Top with remaining whipped topping and sprinkle with chopped toasted pecans if desired. Keep refrigerated.

Rate & Review

BarbK

Nov 25, 2017

I give it a five star. I made this twice and everyone loved it. When I added the cool whip to the pumpkin it said one cup so I googled it and the eight ounce container is three cups. I was not sure what to add so I added about one cup and a half. Delicious!!!!

HelenJ

Nov 08, 2015

Absolutely perfect for a different dessert instead of the usual, dreary plain pumpkin pie! It is sweet, creamy and a perfectly beautiful finish to complete the meal!