1 (18.75 ounce) package cream cheese, softened
1 cup butter, softened
1 (9 inch) prepared pie crust
1 (8 ounce) package cream cheese, softened
1 (1 ounce) package instant chocolate pudding mix
1 (8 ounce) can pumpkin puree
1 (8 ounce) container frozen whipped topping, thawed
1 1/2 cups chopped pecans
1/2 cup butter
1 (8 ounce) package cream cheese, softened
1 cup heavy whipping cream
Preheat oven to 350 degrees F (175 degrees C).
In a medium bowl, mix together softened cream cheese and 1 cup of butter. Mix in 2 ounces of pudding mix.
Line a 9 inch pie pan with pie crust. Spread cream cheese mixture over pie.
Fold pumpkin and chocolate pudding mixture into cream cheese mixture. Fold remaining cream cheese mixture into cream cheese mixture. Pour whipped topping into pie crust. Spread remaining cream cheese mixture over cream cheese mixture. Spread remaining pecans over pie. Place pecans over pie.
Bake in preheated oven for 45 minutes, or until filling is bubbly.
Cool on baking sheet and microwave for about 20 minutes. Serve warm or cold.