Double Layer Pumpkin Pie

This easy pumpkin pie sets in the refrigerator, not the oven, so it's perfect for when you don't have a lot of time to spend worrying about dessert. Try it as an alternative to traditional pumpkin pie for Thanksgiving.

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Ingredients:

• 1 Ready Graham Cracker Crust  
• 1 12 oz cream cheese, softened  
• 1 tblsp milk  
• 1 tblsp sugar  
• 1 c cold milk  
• 1 pkg (4 serv size) vanilla instant pudding and pie filling  
• 1 can (16 oz) pumpkin  
• 2 tsp pumpkin pie spice  
• 1 1/2 c Cool Whip

Method

Mix cream cheese, 1 tblsp milk and sugar in large bowl with whisk until smooth. Gently stir in whipped topping. Spread on bottom of crust. Pour 1 c milk into bowl. Add pudding. Beat with whisk 1 minute. (Mixture will be thick). Stir in pumpkin and spice with whisk until well mixed. Spread over cream cheese layer. Refrigerate 4 hours or until set.

Notes:

Number of servings:

Submitted By: ljones4632667
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