Beat the Cream Cheese and Sugar: In a large mixing bowl, beat 4 ounces of softened cream cheese and 1/4 cup of granulated sugar until smooth and creamy. This will form the base of the pie filling.
Mix in Half of the Cool Whip: Add half of the 8 ounces of Cool Whip (or other whipped cream) to the cream cheese mixture. Mix until combined to create a light, airy texture.
Prepare the Pudding Mixture: In a separate bowl, whisk together 1/4 cup of instant vanilla pudding mix and 1/2 cup of milk. Whisk for about 2 minutes, or until the mixture thickens.
Combine the Mixtures: Add the pudding mixture to the cream cheese mixture and stir until well combined. This forms a creamy base for your pie.
Flavor with Pumpkin and Spices: Add 1 cup of canned pumpkin puree, 1 teaspoon of pumpkin pie spice, 1/2 teaspoon of nutmeg, and 1 1/2 teaspoons of cinnamon to the mixture. Stir until everything is well incorporated and smooth.
Fold in the Remaining Cool Whip: Gently fold in the remaining half of the Cool Whip to keep the filling light and fluffy. Be careful not to deflate the whipped cream.
Assemble the Pie: Pour the pumpkin filling into the pre-made pie crust, spreading it evenly. Smooth the top with a spatula to create a neat finish.
Refrigerate: Refrigerate the pie for at least 4 hours, or until it is firmly set and chilled. If you have time, you can refrigerate it overnight to allow the flavors to meld perfectly.
Serve: Serve the pie chilled, optionally garnished with extra whipped cream or a sprinkle of cinnamon for an extra touch of flavor.
