Make Layer 1 – Cream Cheese Base:
In a medium bowl, combine the softened cream cheese and granulated sugar. Beat with a hand mixer until smooth and creamy with no lumps. Gently fold in about 1 cup of Cool Whip, stirring until fully blended. Spread this layer evenly into the bottom of a 9-inch pie dish or a small rectangular baking dish. Use a spatula to smooth the surface.
Make Layer 2 – Pumpkin Pudding:
In a separate bowl, prepare the instant vanilla pudding according to the package instructions using cold milk (usually about 2 cups). Once the pudding has thickened slightly, stir in the pumpkin pie filling along with a pinch of ground cinnamon and nutmeg to taste. Mix until smooth and uniform in color. Carefully spoon the pumpkin mixture over the cream cheese layer, spreading it gently so the layers stay distinct.
Make Layer 3 – Topping:
Top the pie with the remaining Cool Whip, spreading it evenly over the pumpkin layer. Use a spoon or spatula to swirl the surface decoratively if desired. Lightly sprinkle ground cinnamon over the top for a festive and flavorful finish.
