Double Layer Pumpkin Pie
1 – 9 in. prebaked pie crust
4oz cream cheese
1 tablespoon milk
1 tablespoon sugar
8 oz. Cool Whip
Mix cream cheese, milk, sugar until well blended. Gently stir in Cool Whip. Spread into the bottom of a prebaked, cooled pie crust.
15 oz. pumpkin (2 cups)
1 cup milk
1 cup vanilla instant pudding mix, dry
1/3 cup sugar
1 teaspoon cinnamon
½ teaspoon ginger
¼ teaspoon cloves
Pour milk into a mixing bowl. Add pumpkin, dry pudding mix, sugar and spices. Beat until well blended. Mixture will be thick. Spread over cream cheese layer. Refrigerate 4 hours or until set.