Serve in a hollowed out pumpkin for extra flair.
15 ounce can pumpkin
1 small package instant vanilla pudding
3 teaspoons pumpkin pie spice
8 ounces cream cheese
1 small container thawed whipped topping
2 teaspoons cinnamon
Beat together pumpkin and cream cheese. Prepare pudding as directed and combine all ingredients together. Serve with vanilla wafers, ginger snaps or graham crackers.
Note from the cook: This will keep up to 2 weeks in the refrigerator.
Recipe was submitted by Carrie W. from our "Cooking It Up with CNB" recipe contest.