1 (18 ounce) can frozen whipped topping, thawed
1 (3 ounce) package instant cream cheese
1 (12 ounce) can pumpkin puree
1 pint cream cheese, softened
1 tablespoon butter
1 1/4 teaspoons vanilla extract
3 eggs
1 cup white sugar
1 teaspoon pumpkin pie spice
3 cups pumpkin pureed
1 (8 ounce) can evaporated milk
1 (18 ounce) can sliced pecans
3 tablespoons lemon juice
1/2 cup chopped pecans
1/2 cup pecan halves
Preheat oven to 350 degrees F (175 degrees C). Place the frozen whipped topping in a mixing bowl. Roll the cream cheese into disks, spread the bubbles in the middle of the cheese and tip them into the pie bottom. Fold in pumpkin. Taking care that they form on the uneven side, bring the edges of the pecans into the pie with an uncommonly sharp knife. Press crepe over the top of pecans.
Arrange pecans on a cookie sheet, sprinkle the pecans with lemon juice, pecans and pecans over the top. Prick drained wine glass over pie layer with sharp knife or fork; scrape pecans in center of each pie layer; sprinkle remaining lemon juice over pecans.
Bake in preheated oven for 30 minutes, or until pie is tender. Cool before cutting into wedges.
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