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Double Layered Pumpkin Pie

  • 4 ounces cream cheese, softened
  • 1 tablespoon milk or half and half
  • 1 tablespoon sugar
  • 1 1/2 cups thawed cool whip
  • 1 store bought graham cracker pie crust
  • 1 cup cold milk or half and half
  • 1 can (16 ounces) pumpkin
  • 2 packages instant vanilla flavored pudding or pie filling
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground cloves

    Mix cream cheese, 1 tablespoon milk and sugar in large bowl with wire whisk until smooth. Gently stir in whipped topping. Spread on bottom of crust.

    Pour 1 cup cold milk into bowl. Add pumpkin, pudding mixes and spices. Beat with wire whisk until well mixed. (Mixture will be thick) Spread over cream cheese layer.

    Refrigerate 4 hours or until set. Garnish with addtional whipped topping, if desired. Store left over pie in refrigerator. (Makes 8 servings)

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