Double-Layer Pumpkin Pie
cream cheese, softened
1 tablespoon milk or half-and-half
1 tablespoon granulated sugar
1 1/2 cups thawed whipped topping
1 (6 ounce) graham cracker pie crust
1 cup cold milk or half and half
2 small boxes vanilla instant pudding and pie filling
1 (16 ounce) can pumpkin
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 milk into bowl. Add pudding mix. Beat with wire
whisk until well blended, 1 to 2 minutes. (Mixture will be thick.)
Stir in pumpkin and spices with wire whisk; mix well. Spread
over cream cheese layer. Refrigerate at least 3 hours.
Garnish with additional whipped topping and nuts if desired.
Makes 8 servings.