Double Layer Pumpkin Pie

• 4 ounces cream cheese
• 1 1/2 cup whipped cream
• 1 tablespoon milk
• 1 cup milk
• 1 tablespoon sugar
• 1 each graham cracker pie crust
• 2 each pudding mix vanilla, 4 ounce package
• 16 ounces pumpkin can
• 1 teaspoon cinnamon ground
• 1/2 teaspoon ginger ground
• 1/4 teaspoon cloves ground

1. Mix cream cheese, 1 tablespoon milk, sugar in large bowl with wire whisk.
2. Stir in whipped cream.
3. Spread in bottom of crust.
4. Pour 1 cup milk into bowl, add pudding mixes.
5. Beat with wire whisk 1 minute.
6. (Will be thick.)
7. Stir in pumpkin and spices with wire whisk until well mixed.
8. Spread over cream cheese mixture.
9. Refrigerate 4 hours until set.
10. Serve with whipped cream or sauce or nuts on top if desired.

cream cheese, whipped cream, milk, milk, sugar, graham cracker pie crust, pudding mix vanilla, pumpkin, cinnamon ground, ginger ground, cloves ground

Taken from recipeland.com/recipe/v/double-layer-pumpkin-pie-2394 (may not work)