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A great Holiday treat from Marie (JanPaul)... I really love this recipe especially since it has vanilla pudding and cool whip! This makes a light dessert that can be enjoyed any time of the year.




1 cup Flour

1/4 Cup Brown Sugar

1/2 Cup Chopped Pecans (optional)

1/2 Cup Melted butter


Combine all ingredients and spread into a pie dish. Bake at 350 degrees for 20 minutes. Cool.


4 oz cream cheese, softened

1 tbsp Half and Half (cream)

1 tbsp Sugar

1 1/2 Cup Thawed Cool Whip

1 cup half and half (cream)

2 4-ounce packages of Instant Vanilla Pudding

1 16-ounce can Pumpkin

1 tsp cinnamon, ground

1/2 tsp Ginger, ground

1/4 tsp Cloves, ground

Add first 3 ingredients in a large bowl and stir with wire whisk until smooth. Gently stir in Cool Whip and spread on top of crust.

Pour rest of the half and half into bowl with vanilla pudding and beat with wire whisk until well blended (1 or 2 minutes, Mixture will be thick).

Stir pumpkin and spices into Pudding mixture and mix well. Spread this over cream cheese layer and refrigerate at least 3 hours.

Garnish with whipped topping and nuts, if desired.

Yield: 1 Pie