2 Cups Canned Pumpkin
1/2 Cup Sugar
8 oz Cream Cheese Softened
8 oz Cool Whip or other Whipped Cream
1 Tbsp Cinnamon
2 Tsp Pumpkin Pie Spice
1 Tsp Nutmeg
1-3.4 oz box Instant Vanilla Pudding
1 Cup Milk
2 Pre Made Crusts
Add your cream cheese, sugar, and about 4 ounces of whipped cream in a separate bowl and blend well with hand mixer. Spread into bottom of both pie crusts.
Mix your pudding and milk and stir until thick.
Add in your pumpkin, Pumpkin Pie Spice, Nutmeg, and Cinnamon and stir until blended.
Spoon on top of the first layer of both pie crusts.
Refrigerate for at least an hour before eating so it has time to set completely, then use remaining whipped topping for the top of each pie.
Enjoy your easy no bake pumpkin pie!