Pumpkin Layer Pie

• 1 cup graham cracker crumbs low-fat
• 3 tablespoons margarine melted
• 4 ounces cream cheese fat-free, softened
• 1 tablespoon milk, skim
• 1 tablespoon sugar granulated
• 1 1/2 cups whipped topping, prepared lite
• 1 cup milk skim, cold
• 6 ozs instant pudding mix vanilla
• 1 3/4 cups pumpkin
• 2 teaspoons cinnamon
• 1 teaspoon ginger
• 1/2 teaspoon cloves

1. To prepare crust, combine graham cracker crumbs, and margarine in a small mixing bowl.
2. Press into a 9 inch pie pan.
3. To prepare cream cheese layer, combine cream cheese, 1 tablespoon milk, sugar, and Cool Whip in a mixing bowl.
4. Spread onto bottom of crust.
5. Meanwhile to prepare pumpkin layer, combine remaining milk, pudding mix, pumpkin, cinnamon, ginger, and cloves (mixture will be thick) in another mixing bowl.
6. Spread over cream cheese layer.
7. Refrigerate 4 hours or until set.

graham cracker crumbs, margarine, cream cheese, milk, sugar, whipped topping, milk, vanilla, pumpkin, cinnamon, ginger, cloves

Taken from recipeland.com/recipe/v/pumpkin-layer-pie-5785 (may not work)