Double Layer Pumpkin Pie

• 4 ounces cream cheese, softened
• 1 1 tablespoon half-and-half or 1 tablespoon skim milk
• 1 tablespoon sugar
• 1 1/2 cups thawed whipped topping (such as Cool Whip)
• 1 (9 inch) graham cracker crust
• 1 1 cup half-and-half or 1 cup skim milk
• 1 (16 ounce) can pumpkin puree
• 2 (3 1/2 ounce) packages vanilla flavor instant pudding and pie filling mix or (3 1/2 ounce) packages vegetarian instant vanilla pudding mix
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground cloves

1. Mix cream cheese, 1 tablespoon milk and sugar in large bowl with wire whisk until smooth.
2. Gently stir in whipped topping.
3. Spread on bottom of crust.
4. Pour 1 cup cold milk into large bowl.
5. Add pumpkin, pudding mixes and spices.
6. Beat with wire whisk 2 minutes.
7. The mixture will be thick.
8. Spread over cream cheese layer.
9. Refrigerate 4 hours or until set.
10. Garnish with additional whipped topping and chocolate-dipped pecan halves.
11. Store in the refrigerator until just before serving.

cream cheese, milk, sugar, thawed whipped topping, graham cracker crust, milk, pumpkin puree, vanilla flavor, ground cinnamon, ground ginger, ground cloves

Taken from www.food.com/recipe/double-layer-pumpkin-pie-48158 (may not work)