Double Layer Pumpkin Pie

By deanarrca

Ingredients

• 4 ounces neufchatel cheese, softened
• 1 tablespoon skim milk, or half & half
• 1 tablespoon sugar
• 1 1/2 cups Cool Whip Lite®, thawed
• 1 cup evaporated skim milk, cold -- or half & half
• 1 graham cracker pie crust, 9 inch
• 2 packages vanilla pudding mix, instant -- sugar free
• 16 ounces pumpkin, canned
• 1 teaspoon cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground cloves

Details

Servings 8

Preparation

Step 1

Mix: Cream Cheese 1 t. milk and 1 T. sugar together with wire whisk in a large bowl until smooth. Gently fold in thawed Cool Whip, and spread mixture into graham cracker crust.

Pour: 1 cup cold milk into large bowl. Add pudding mixes and beat with wire wisk 1 minute. Mixture will be thick, stir in pumpkin and spices with wire wisk until well blended. Spread over Cool Whip mixture in Crust.

Refrigerate: 4 hours or until well set. Garnish with additional topping if desired. Store leftovers in refrigerator. Serves 8

Helpful Hint: You can soften Cream Cheese in Microwave oven 15-20 seconds.