Recipe for cooking double layer pumpkin pie

Desserts to Go with Coffee and Tea :: Perfect Pies

Double Layer Pumpkin Pie

4 oz. cream cheese, softened
1 Tbsp. milk or half-and-half
1 Tbsp. sugar
1/2 c. defrosted Cool Whip®
1 graham cracker pie crust
1 (16 ounce) can pumpkin
2 sm. pkg. vanilla flavor instant
    pudding and pie filling
1 tsp. ground cinnamon
1/2 tsp. ground ginger
1/4 tsp. ground cloves

Mix cream cheese, 1 Tbsp. milk and sugar in lrg. bowl with wire whisk until smooth. Gently stir in whipped topping. Spread on bottom of crust. Pour 1 c. cold milk into bowl. Add pumpkin, pudding mixes and spices. Beat with wire whisk until well mixed. (Mixture will be thick.) Spread over cream cheese layer. Refrigerate 4 hours or until set.

Garnish with additional whipped topping, if desired. Store leftover pie in refrigerator.

NOTE: May add 1/4 c. toasted chopped pecans to cream cheese mixture. Spread on bottom of crust, then continue as above.