1 (2 ounce) package cream cheese, softened
6 tablespoons butter, softened
1/2 teaspoon salt
2 eggs
1 teaspoon vanilla extract
1/4 teaspoon pumpkin pie spice
1 (2.5 ounce) package instant chocolate pudding mix
5 (9 inch) prepared graham cracker crumbs
1 cup butter, softened
1 1/4 cups mashed French vanilla beans
1 cup chopped pecans
3/4 teaspoon orange zest
1 (8 ounce) jar marshmallow creme
1 (8 ounce) package cream cheese, softened
1 tablespoon sugar
1 cup milk
1 (3 ounce) package cream cheese, softened
Preheat oven to 375 degrees F (190 degrees C). Grease and flour a 9-inch deep-dish pie pan.
In a large bowl, cream together cream cheese, margarine, egg, vanilla extract and pumpkin pie spice. Beat in pudding mix and margarine mixture. Roll jelly dough into a 1/2 inch thick which will not spill. Place on pie crust. Brush pie with margarine spray.
Bake and cool in pan for 30 minutes, or until cream cheese is completely set. Fill crust with whipped cream as needed. Chill for 2 hours.
Meanwhile, in a large bowl, combine pudding mix and marshmallow creme. Beat in white sugar and milk. Fill pie crust with whipped cream. Chill for 10 minutes, or until set. Cut into desired shape with knife.
To make cream cheese filling: In a separate bowl, stir together cream cheese, butter, powdered sugar, milk, and creme. Beat with whisk until smooth. Fold cream cheese mixture into whipped cream filling.
Spread cream cheese cup batter into pie crust. Sprinkle whipped cream filling over cream cheese mixture. Refrigerate overnight until serving. Cut into square wedges.