Pumpkin Cream Pie 

CRUST: 1 Pkg (9-10) honey graham crackers 1/3 cup brown sugar 1/3 cup melted butter Crush graham crackers in 9″ pie plate. Add butter and brown sugar,mix well. Press on sides and bottom of pie plate. Bake at 350’for 8-10 mins. let cool PIE FILLING: 1 pkg (6 1/2 serving size) vanilla pudding 2 1/2 cups milk 1 1/2 cup canned pumpkin 1/2 tsp pumpkin pie spice Mix pudding and milk with whisk until well blended. Add pumpkin and pumpkin pie spice and mix all together. WHIPPED CREAM-CREAM CHEESE TOPPING: 1 pkg (8oz) cream cheese,softened 1 cup powdered sugar 2 cups whipping cream 1 tsp vanilla Beat cream cheese and powdered sugar until smooth. Add whipping cream and vanilla,beat until stiff peaks form. **Add pie filling to crust. top with the whipped cream-cream cheese topping. Refrigerate at least an hour. Top with chopped walnuts (optional) Recipe Submitted by:Janet Moore, Swanville