Double Layer Pumpkin Pie recipe

1 servings

4 ounces cream cheese, softened

1 tablespoon milk

1 tablespoon white sugar

1 1/2 cups frozen whipped topping, thawed

1 (9 inch) prepared graham cracker crust

1 cup cold milk

2 (3.5 ounce) packages instant vanilla pudding mix

1 (15 ounce) can solid pack pumpkin puree

1 teaspoon ground cinnamon

1/2 teaspoon ground ginger

1/4 teaspoon ground cloves

In a large bowl, whisk together cream cheese, milk and sugar until smooth.

Gently stir in whipped topping.

Spread into bottom of crust.

Pour milk into large bowl, and thoroughly mix in pudding mix, pumpkin, cinnamon, ginger, and cloves.

When thickened, spread over cream cheese layer.

Refrigerate 4 hours, or until set.