Perfect Pumpkin Cream Pie

This is a no fuss, deeee-lish pie that is perfect for fall get togethers, comfort foods or movie nights in! I cheated and bought pre-made shortbread crust that you can find in the baking aisle. For the filling you will need:

8 oz softened cream cheese
1/4 cup sugar

1 can (15 oz.) pumpkin1 pkg.

(3.4 oz.) vanilla instant pudding

1/2 cup milk

1 teaspoon pumpkin pie spice (or allspice)

2 cups frozen whipped topping, thawed, divided
Cinnamon

Beat cream cheese and sugar, add pumpkin, pumpkin pie spice, milk and vanilla pudding beat until smooth. Add 2 cups cool whip and beat for 1 min. Spoon into cooled crust. Add remaining whip cream on the top and sprinkle with Cinnamon. Refrigerate for at least 4 hours. Enjoy with a yummy cup of Russian tea per my dear friend over at Wrapped in Raffia!

Waaa-Laaa, doesnt it look so scrumptious!?