Double Layer Pumpkin Pie

• 1 graham cracker pie crust
• 1 (12 oz) pkg cream cheese, softened
• 1 Tbsp milk
• 1 Tbsp sugar
• 1 cup cold milk
• 1 pkg (4 serving size) vanilla flavor instant pudding and pie filling
• 1 can (16 oz) pumpkin
• 2 tsp pumpkin pie spice (or 1 tsp ground cinnamon, 1/2 tsp ground ginger, 1/4 tsp ground cloves)
• 1 1/2 c ups whipped cream, thawed

1. Mix cream cheese, 1 Tbsp milk and sugar in large bowl with wire whisk until smooth. Gently stir in whipped cream. Spread on bottom of crust.
2. Pour 1 cup milk into bowl. Add pudding mixes. Beat with wire whisk 1 minute (mixture will be thick). Stir in pumpkin and spices with wire whisk until well mixed. Spread over cream cheese layer.
3. Refrigerate 4 hours or until set. Garnish with additional whipped cream, if desired. Refrigerate leftovers.

graham cracker pie crust, cream cheese, milk, sugar, cold milk, vanilla flavor, pumpkin, pumpkin pie spice, whipped cream

Taken from www.epicurious.com/recipes/member/views/double-layer-pumpkin-pie-51347861 (may not work)