Double-Layer Pumpkin Pie

This year I was looking for something new to spice up my Thanksgiving dessert menu. I loved the idea of having one less thing to bake, so this creamy, not too sweet pie was the perfect addition.

1 prepared graham cracker crust 

4 oz cream cheese, softened

1 T milk

1 T sugar

1 ½ cups Cool Whip

1 cup milk

2 (3.5 oz) packages instant vanilla pudding

1 (15 oz) can pumpkin puree

1 tsp cinnamon

½ tsp ginger

¼ tsp ground cloves

Place pie crust in the freezer to chill. Meanwhile, in a medium bowl, mix cream cheese, 1 T milk, and sugar until smooth. Gently stir in Cool Whip until completely combined. Spread mixture into the bottom of chilled crust. Return to the freezer for about 1 hour, until cream cheese mixture has hardened.

In a large bowl, whisk together milk and pudding mix. Stir in pumpkin, cinnamon, ginger, and cloves. When thickened, spread over cream cheese layer. Refrigerate 4 hours or until set.

*Modified from allrecipes.com