Sensational Double Layer Pumpkin Pie

Submitted by Susan Allred
Originally in the 2005 cookbook


4 oz cream cheese, softened
1 tbsp milk or half and half
1 tbsp sugar
1 1/2 cups thawed whipped topping
1 ready graham cracker crust
1 cup milk or half and half
2 pkg instant vanilla flavored pudding
1 can pumpkin pie filling
1 tsp ground cinnamon
1/2 tsp ground ginger
1/4 tsp ground cloves


  1. Mix cream cheese, milk and sugar in large bowl with large wire whisk until smooth. Gently stir in whipped topping. Spread on bottom of crust.
  2. Pour 1 cup milk into bowl.
  3. Add pudding mix. Beat with wire whisk until well blended; 1 to 2 minutes (mixture will be thick).
  4. Stir in pumpkin and spices with wire whisk; mix well.
  5. Spread over cream cheese layer.
  6. Refrigerate for 3 hours or more.
  7. Garnish with additional whipped topping and nuts if desired.

Makes 8 servings


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