No-Bake Pumpkin Pudding Pie - cooking recipe

Ingredients

1 (8 ounce) package cream cheese, softened
1 cup confectioners' sugar
2 teaspoons ground cinnamon, divided
1 1/2 (8 ounce) containers frozen whipped topping, divided
1 (9 inch) prepared graham cracker crust
1/2 cup chopped pecans
1 cup milk
1 cup pumpkin puree
2 (3.4 ounce) packages instant vanilla pudding mix
1/2 teaspoon nutmeg
1 tablespoon caramel topping, or as desired

Preparation

Mix cream cheese, confectioners' sugar, and 1 teaspoon cinnamon together in a bowl; fold in 1 cup whipped topping. Spread cream cheese mixture into graham cracker crust and top with pecans.
Stir milk, pumpkin puree, pudding mix, 1 teaspoon cinnamon, and nutmeg together in a bowl until blended; fold in 1 1/2 cup whipped topping and spoon over cream cheese mixture layer.
Refrigerate pie for 1 hour. Top pie with remaining whipped topping and drizzle caramel topping over pie.