1. Set the two pre-made graham cracker crusts on your counter, making sure they’re stable for easy filling.

2. In a medium bowl, mix the softened cream cheese and sugar with a hand mixer on medium speed until the mixture is smooth and creamy.

3. Fold one container of Cool Whip into the cream cheese mixture. Use a spatula to keep the mixture fluffy.

4. Divide the cream cheese mixture evenly between the two pie crusts, smoothing the tops with a spatula.

5. In a separate bowl, whisk together the instant vanilla pudding and milk until it thickens, about 2 minutes.

6. Stir in the canned pumpkin, cinnamon, pumpkin pie spice, and nutmeg, mixing until smooth.

7. Spread the pumpkin mixture over the cream cheese layer in both crusts, smoothing the tops.

8. Top each pie with the remaining container of Cool Whip, spreading it over the pumpkin layer.

9. For decoration, sprinkle extra pumpkin pie spice or cinnamon over the whipped cream if desired.

10. Refrigerate the pies for at least 4 hours to set.

11. Once chilled, slice and enjoy!

Prep Time: 15 minutes | Chilling Time: 4 hours | Total Time: 4 hours 15 minutes

Servings: 16 slices (8 per pie) | Kcal: 280 kcal per serving