Holiday Cheesecake Pie

• 1 can (15 ounces) solid-pack pumpkin
• 1 can (12 ounces) evaporated milk
• 3/4 cup sugar
• 4 ounces cream cheese, softened
• 1/2 teaspoon pumpkin pie spice
• 1/4 teaspoon salt
• 2 eggs, lightly beaten
• 2 graham cracker crusts (9 inches)
• 1-1/2 cups cold eggnog
• 1 package (3.4 ounces) instant vanilla pudding mix
• 1 cup whipped topping
• Additional whipped topping, optional

1. In a large bowl, beat the pumpkin, milk, sugar, cream cheese, pumpkin pie spice and salt until smooth. Add eggs; beat on low speed just until combined. Divide evenly between the graham cracker crusts.
2. Bake at 350u0b0 for 45-55 minutes or until a knife inserted in the center comes out clean. Cool on a wire rack.
3. In a small bowl, whisk eggnog and pudding mix for 2 minutes. Fold in whipped topping. Spread over pies. Cover and refrigerate for 1 hour. Garnish with additional whipped topping if desired.

solidpack pumpkin, milk, sugar, cream cheese, pumpkin pie spice, salt, eggs, graham cracker crusts, cold eggnog

Taken from www.tasteofhome.com/recipes/holiday-cheesecake-pie/ (may not work)