DOUBLE LAYER PUMPKIN PIE
4 oz .cream cheese softened/ 1 1/2 c. cold milk
1 table spoon of milk/ 1 can pumpkin
1 table spoon of sugar/ 2 pkg. instant vanilla pudding
11/2 c. cool whip/ 1 tsp.cinnamon
1/2 tsp.ginger/ 1/2 tsp. cloves
Mix cream cheese, milk, and sugar until it's smooth. Gently stir in the cool whip.
Spread in graham cracker pie shell. Pour 1 cup of milk into a large bowl,add pumpkin mixes, and spices. Beat with wire whisk until well blended. Mixture will be thick.
Spread over cream cheese layer. Refrigerate at least 4 hours or until set.
Store leftover pie in refrigerator. Garnished as desired.