A fluffy cheesecake base topped with a cold, spiced pumpkin mousse makes this pie a no-bake Thanksgiving legend. Fast, foolproof, and outrageously good — she’s ready to strut onto your holiday table.
0 Beat cream cheese, sugar and the 1 tablespoon of cream in large bowl with whisk until blended.
1 Fold in half the whipped topping. Spread onto bottom of crust.
2 Whisk pumpkin, dry pudding mix, spices and evaporated milk in medium bowl for 2 minutes or until thick.
3 Carefully spread over cream cheese layer.
4 Refrigerate 4 hours or until firm.
5 Top with remaining whipped topping.
