1 (8 ounce) package cream cheese, softened
1 (3 ounce) package cream cheese, softened
1 (8 ounce) container sour cream
1 (3 ounce) package instant white pudding mix
1 (8 ounce) package cream cheese, softened
1 (3 ounce) package shredded Swiss cheese
1 (6 ounce) can pumpkin puree
1 1/2 cups chopped pecans
Preheat oven to 350 degrees F (175 degrees C).
In a medium mixing bowl, beat cream cheese and sour cream until smooth. Mix in pudding mix, cream cheese, Swiss cheese, pumpkin, pecans and pumpkin puree.
Roll one pastry sheet into a 9 inch circle. Cut out pockets in the center of each pastry sheet and press pockets into crust. Place crust on a cookie sheet and flatten edges slightly.
Bake in preheated oven for 50 minutes. Turn and continue baking for about 40 minutes, until bubbly and golden brown. Turn and continue baking for about 30 minutes, turning once. Turn and continue baking for 10 minutes, until crust is golden brown.