1 (8 ounce) package cream cheese, softened
1 (8 ounce) package instant vanilla pudding mix
1/2 cup boiling water
1 (7 ounce) can pumpkin
1 cup chopped pecans
1 3/4 cups chopped pecans
Preheat oven to 400 degrees F (200 degrees C).
In a medium bowl, mix cream cheese, pudding mix and boiling water. Stir until well blended. Fold into pie filling. Pour filling into the pie crust. Refrigerate for 1 hour.
Bake in preheated oven for 25 minutes. Remove from oven and sprinkle with pecans. Cool completely before removing from pan. Serve warm or cold.
⭐ ⭐ ⭐ ⭐