Sunday, November 13, 2011
Double Layer Pumpkin Pie
4 ounces cream cheese, softened
1 tablespoon milk
1 tablespoon sugar
1 8oz tub whipped topping, thawed, divided
1 graham cracker pie crust
1 cup milk
1 15 oz can pumpkin
2 small boxes vanilla flavor instant pudding and pie filling
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
Mix cream cheese, 1 tablespoon milk and the sugar in large bowl with wire whisk until well blended. Gently stir in half of the whipped topping. Spread into bottom of crust.
Pour 1 cup milk into large bowl. Add pumpkin, dry pudding mixes and spices. Beat with wire whisk 2 minutes or until well blended. Mixture will be thick. spread over cream cheese layer.
Refrigerate 4 hours or until set. Top with remaining whipped topping just before serving. Store leftovers in refrigerator.