1 (9 inch) pie crust
1 (10 ounce) can pumpkin pie filling
1 (8 ounce) package cream cheese, softened
1 (8 ounce) package cream cheese, softened
1 (8 ounce) container frozen whipped topping, thawed
1 (1 ounce) package instant vanilla pudding mix
1 (12 ounce) can marshmallow creme
1 cup chopped pecans
Preheat oven to 350 degrees F (175 degrees C).
In a large bowl, mix pumpkin pie filling, cream cheese and softened cream cheese. Stir in whipped topping and peas then mix with pumpkin mixture. Roll pastry and cut into 1/2 inch squares; place 1/2 inch apart onto a 9 inch pie pan.
In a large bowl, combine pudding mix, marshmallow creme and pecans. Beat with electric mixer or by hand until smooth; spoon into pie.
Bake in preheated oven for 30 minutes.
Cool completely before serving.