Double Layer Pumpkin Pie

Prep time: 15 minutes

Refrigeration time: 4 hours

Ingredients:

• 4 oz. cream cheese, softened
• 1 T milk or half & half
• 1 T sugar
• 1-1/2 cup thawed whipped topping
• 1 graham cracker pie crust
• (optional 1/4 cup toasted chopped pecans)
• 1 cup cold milk
• 1 cup (16 oz) canned pumpkin
• 2 pkgs (4 oz each) vanilla instant pudding & pie filling
• 1 tsp ground cinnamon
• 1/2 tsp ground ginger
• 1/4 tsp ground cloves

Instructions:

• Mix cream cheese, milk and sugar in a large bowl with wire whisk until smooth. (Optionally, add pecans into this mixture.) Gently stir in whipped topping. Spread on bottom of crust.

• Pour 1 cup of cold milk into bowl. Add pumpkin, pudding & spices. Beat with wire whisk until well mixed. Spread over cream cheese layer.

• Refrigerate 4 hours or until set.