1/3 c. peanut butter
1 (3 oz.) pkg. cream cheese
1 (8 oz.) container Cool Whip
1 c. confectioners sugar

Mix until smooth with electric mixer. Pour into 9 inch graham cracker crust.

PUMPKIN CREAM PIE:

2 c. cold milk
2 pkgs. (4 serving size) Jello vanilla flavor instant pudding
1 c. canned pumpkin
1 tsp. pumpkin pie spice
1 c. Cool Whip, thawed
1 (9 inch) pie shell, baked, cooked

Combine milk, pie filling mix, pumpkin spice and whipped topping in a deep narrow bottom bowl. Beat at lowest speed of electric mixer for 1 minute. Pour into pie shell. Chill until set, at least 3 hours. Garnish with additional whipped topping with pecans, if desired.