Pecan Crust (or use store bought!)

6 tablespoons unsalted butter at room temperature

1/2 cup powdered sugar sifted

3 tablespoons finely ground pecans

1/4 teaspoon salt

1/4 teaspoon vanilla extract

1 egg

1 1/4 cup all-purpose flour

 

Pumpkin Pie Filling

2 1/2 tsp gelatin

2 tbsp cold water

2 tbsp hot water

8 oz. cream cheese, at room temperature

15 oz. can pumpkin puree (or 2 cups)

14 oz. can Eagle Brand® Sweetened Condensed Milk

2 1/2 tsp pumpkin spice

 

Whipped Cream (or use your favorite store bought!)

1/2 cup of whipping cream

2 tbsp powdered sugar

1/2 tsp vanilla extract