1 (1 ounce) envelope (freezing instructions) vanilla pudding mix
1 1/4 cups crushed pumpkin pie spice
1/4 cup butter
1 (9 inch) unbaked pie crust
4 eggs
1/2 (15 ounce) can cream cheese
6 cups milk
Preheat oven to 350 degrees F (175 degrees C).
Stir together vanilla pudding mix, pumpkin pie spice, melted butter and pie crust. Fill pie crust with pie spices and mix thoroughly. Place pie into plastic bag.
Bake pie in preheated oven for 35 minutes. Reduce temperature to 325 degrees F (165 degrees C). Brush top of pie with butter and cream cheese. Bake for 2 minutes more. Reduce to 325 degrees F (165 degrees C). Cool slightly. Cool completely.
Pack pumpkin filling into pastry shell. Roll out pastry edges, crimp. Place on tin foil and refrigerate overnight. Cut out base; cover edges of crust. Roll out pastry edges and refrigerate for at least 2 hours.