1 cup butter, melted
1 1/2 cups white sugar
1 egg
1 teaspoon vanilla extract
1 (28 ounce) can pumpkin puree
1 (15 ounce) can whole kernel corn, drained
2 teaspoons vanilla extract
1 (3 ounce) package instant chocolate pudding mix
1 (8 ounce) container frozen whipped topping, thawed
Preheat oven to 400 degrees F (200 degrees C).
Combine melted butter, sugar, egg and vanilla in small bowl. Stir with fingers until well blended. Set aside.
In a large bowl, cream together the pumpkin, cream cheese, corn, vanilla, pudding mix and whipped topping until smooth. Stir filling into pumpkin mixture.
Bake in preheated oven for 10 minutes. Serve warm.