1 (9 inch) prepared graham cracker crust
1 (18 ounce) can pumpkin puree
2 cups shredded Cheddar cheese
1 (8 ounce) can sweetened condensed milk
1 (8 ounce) can cream cheese, softened
1 (8 ounce) container frozen whipped topping, thawed
1 (8 ounce) package cream cheese, softened
2 (3 ounce) packages instant vanilla pudding mix
Preheat oven to 350 degrees F (175 degrees C).
Bring a large pot of water to a boil. Add pumpkin and cook for about 10 minutes, stirring constantly. Remove from heat and let stand.
In a large bowl, beat cream cheese until fluffy. Add cream cheese mixture, pumpkin and Cheddar cheese. Beat until mixture is thickened.
Transfer mixture into pie crust. Spread whipped topping and pudding mix onto crust.
Bake in preheated oven for 10 hours. Cool completely before cutting into the pie and serving.
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