Double Layer Pumpkin Pie

1 – 9 in.  prebaked pie crust

4oz cream cheese

1 tablespoon milk

1 tablespoon sugar

8 oz. Cool Whip

 Mix cream cheese, milk, sugar until well blended. Gently stir in Cool Whip. Spread into the bottom of a prebaked, cooled pie crust.

15 oz. pumpkin (2 cups)

1 cup milk

1 cup vanilla instant pudding mix, dry

1/3 cup sugar

1 teaspoon cinnamon

½ teaspoon ginger

¼ teaspoon cloves

 Pour milk into a mixing bowl. Add pumpkin, dry pudding mix, sugar and spices. Beat until well blended. Mixture will be thick. Spread over cream cheese layer.  Refrigerate 4 hours or until set.