Double Layer Pumpkin Pie

I have found that this recipe makes a lot of filling that doesn't fit into just one crust, so I either make my own or make sure I have at least two pie crusts.

1 Graham Cracker Pie Crust

1 12 ox. cream cheese, softened

1 Tbsp. milk

1 Tbsp. sugar

1 cup cold milk

1 pkg. (4-serving size) vanilla flavor instant pudding

1 can (15 oz) pumpkin

2 tsp. pumpkin pie spice

1 1/2 cups whipped topping

1.  Mix cream cheese, 1 tablespoon milk and sugar in large bowl with a wire whisk until smooth, gently stir in whipped topping.  Spread on bottom of the crust.

2.  Pour 1 cup milk into bowl.  Add pudding mixes.  Beat with wire whisk 1 minute.  (Mixture will be thick.)  Stir in pumpkin and spices with wire whisk until well mixed.   Spread over cream cheese layer.  

3.  Refrigerate until set.  Garnish with additional whipped topping if desired.