Double Layer Pumpkin Pie

Prep: 20 minutes plus refrigerator time

Makes 10 servings.


4 oz cream cheese, softened

1 T milk

1 T sugar

1 8oz whipped topping, thawed, divided

1 6oz graham cracker pie crust

1 C milk

1 15oz can pumpkin

2 pkg (4 serving size) vanilla instant pudding

1 t cinnamon

1/2 t ginger

1/4 t ground cloves


Mix cream cheese, 1 T milk, and sugar in bowl with wire whisk until well blended. Gently stir in half of the whipped topping. Spread into crust.


Pour 1 C milk into another bowl. Add pumpkin, dry pudding mixes, and spices. Beat with wire whisk until well blended. Mixture will be thick. Spread over cream cheese layer.


Refrigerate 4 hours or until set. Top with remaining whipped topping.