Double Layer Pumpkin Pie

By marlene

Ingredients

• 1 -6 ounce graham cracker pie crust
• 1-12 ounce cream cheese softened
• 1 tbs milk
• 1 tbs sugar
• 1 cup cold milk
• 1-4 serving vanilla instant pudding
• 1-16 ounce can pumpkin
• 2 tsp pumpkin pie spice
• 1 1/2 cups whipped topping thawed

Preparation

Step 1

Mix cream cheese, 1 tbs milk and sugar I large bowl and wire whisk until smooth. Gently stir in whipped topping. Spread on bottom of crust. Pour 1 cup milk into bowl. Add pudding mixes. Beat with wire whisk 1 minute. [ mixture will be thick] Stir in pumpkin and spices with wire whisk until well blended. Spread over cream cheese layer. Refrigerate 4 hours or until set. Garnish with additional whipped cream if desired. May substitute pumpkin pie spice with 1tps ground cinnamon, 1/2 tsp ground ginger and 1/4 tsp ground cloves.