Graham Cracker Crust

Cup of Yum
1. In a microwave safe dish, or using a saucepan over medium heat, melt your butter.
2. In a good sized mixing bowl add graham cracker crumbs, pumpkin pie spice and sugar. Stir until blended.
3. Pour melted butter all over your graham cracker crumbs and sugar. Stir to combine.
4. Press crumb mixture firmly into bottom and sides of a 9 inch pie plate.  Do your best to firmly press the crumb mixture down so it will form a solid crust to hold your slice of pie. Also try and make the surface as smooth and flat as possible.
5. Refrigerate for at least 1 hour, if not two.

Cheesecake Layer

1. In a medium sized bowl, beat cream cheese, sugar and milk until smooth. Gently fold in whipped topping.
2. Spread on top of your crust. Again, try and make the surface as smooth and flat as possible.
3. Refrigerate until you are ready to add the next layer.

Pumpkin Layer

1. In a medium sized bowl, beat milk and pudding powder together until smooth.
2. Add canned pumpkin and spice. Using a large spoon, stir until blended together.
3. Pour out and spread all over the first layer, as flat and as evenly as possible.

Topping

1. Spread your thawed whipped topping over the top of your pie. Make whatever pattern you want with the whipped topping, if you want to make a pattern at all!
2. Refrigerate or freeze until ready to serve.
3. Enjoy every bite!