Beatcream cheese, sugar and the 1 tablespoon of cream in large bowl with whisk until blended.
Fold in half the whipped topping. Spread onto bottom of crust.
Whisk pumpkin, dry pudding mix, spices and evaporated milk in medium bowl for 2 minutes or until thick.
Carefully spread over cream cheese layer.
Refrigerate 4 hours or until firm.
Top with remaining whipped topping.
Video
Notes
Storage:Cover with plastic wrap and store in the refrigerator for up to 4 days.Cover with plastic wrap, then seal in aluminum foil and freeze for up to 1 month.Tips:
Be sure you're using pure pumpkin. It should be the ONLY ingredient in the can.
Fold the whipped topping in gently so it doesn't deflate.
Forgot to let your cream cheese come to room temperature? Place it in a microwave-safe container and heat on 50% power (defrost setting) in 15-second intervals until you can easily press into it.
Don't mistakenly use condensed milk in place of evaporated milk. Condensed milk is slightly sweeter than evaporated, and this pie recipe is perfectly flavored without any extra sweetness needed!